Healthy, tasty, filling, and FAST is what I’m all about most days, and this recipe fits the bill for both a lunch and dinner in our home. It’s packed with protein and essential nutrients for growing kiddos, so this mama is happy. I paired this with paleo zucchini fritters, which I did nottt care for (and they were a super pain to make!), so I won’t be posting that recipe…. But this one was A+. Very, very good. Note: this recipe serves only 1, so I made enough quinoa for 6, and threw in 2-3 whole tomatoes and avocados, plus a big ol’ smoked salmon cut up into bite sizes, and generous amounts of feta. So yummy!
Quinoa Salmon Bowl
- 1/4 cup quinoa
- 1/2 cup water
- pinch of salt and pepper
- Mixed Herb Greek Yogurt Dip to taste
- 2 tablespoons diced tomato
- 2 tablespoons diced avocado
- 2 tablespoons leftover salmon
- sunflower sprouts or other micro green
- feta cheese
Put the quinoa and water in a saucepan and bring to a bowl. Cover and reduce heat to low. Cook for 10 to 15 minutes until the water is absorbed, the grain is soft, and you can see little green rings on the outside edge of the grain (they’re germ rings).
Transfer quinoa to a bowl and put in the freezer to cool it down faster. I like the quinoa to be at room temperature so that it doesn’t steam the vegetables and make them soggy.
Once the quinoa is at room temperature add all the ingredients and mix together. The amounts are really just guides-add what tastes right to you. I stuck with roughly equal amounts of everything to make the bowl well balanced (okay-I might have added more feta).