Why You’ll Love This Recipe

If you’re on the hunt for a meal that’s not only nutritious but also incredibly satisfying, look no further! This Grilled Salmon and Quinoa Power Bowl is a delightful medley of flavors and textures that will leave you feeling revitalized after every bite. The star of the dish is the grilled salmon, which infuses a rich, smoky essence, perfectly complemented by the fluffy quinoa that serves as a hearty base. On top of that, creamy avocado and soft-boiled eggs introduce a wonderful richness to the bowl, making it a truly decadent experience.

This meal is a powerhouse of healthy fats, protein, and fiber, making it ideal for busy days when you need a nutritious boost. Its versatility allows you to customize it to your liking, which is just one of the reasons it’s destined to become a staple in your healthy recipe repertoire!

The Recipe

Ingredients:

For the Grilled Salmon:

• 2 salmon fillets (6 oz each)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste

For the Quinoa Bowl:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 ripe avocado, sliced
• 2 soft-boiled eggs, halved
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 cups mixed greens or baby spinach
• 2 tablespoons fresh parsley or cilantro, chopped

For the Lemon Herb Dressing:

• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon honey or maple syrup
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Step-by-Step Instructions:

1. Cook the quinoa: Start by rinsing the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with water or vegetable broth. Bring it to a boil, then lower the heat, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid has been absorbed. Once cooked, remove it from the heat and let it cool slightly.
2. Prepare the salmon: While the quinoa cooks, mix the olive oil, lemon juice, garlic powder, paprika, salt, and pepper in a small bowl. Use this blend to brush over the salmon fillets for a burst of flavor.
3. Grill the salmon: Preheat your grill or grill pan to medium-high heat. Carefully place the salmon fillets skin-side down on the hot surface and cook for 4-5 minutes on each side, or until the salmon is flaky and fully cooked through.
4. Make the dressing: In another small bowl, whisk together the lemon juice, olive oil, Dijon mustard, minced garlic, honey (or maple syrup), chopped dill, salt, and pepper until well combined. This dressing will add a zesty touch to your bowl!
5. Prepare the additional ingredients: While your salmon is grilling, slice the avocado, halve the soft-boiled eggs, and chop up the cherry tomatoes, cucumber, and red onion.
6. Assemble the bowls: With all components ready, divide the quinoa evenly into two bowls. On top of the quinoa, place a grilled salmon fillet, add the creamy avocado slices, halved soft-boiled eggs, cherry tomatoes, cucumber, red onion, and a handful of mixed greens.
7. Add the dressing: Drizzle the freshly made lemon herb dressing over each bowl, and sprinkle chopped parsley or cilantro on top for an extra pop of color and flavor.
8. Serve and enjoy: Your vibrant, nutrient-packed power bowl is now ready to be served! Enjoy it warm or at room temperature, and savor each delicious bite.

Serving and Storage Tips

• Serving: This bowl is excellent when served warm or at room temperature. It stands perfectly on its own as a balanced meal but can also be paired with a slice of crusty bread or warm pita for a more filling option.
• Storage: If you have any leftovers, store them in separate airtight containers in the refrigerator for up to 3 days. When you’re ready to enjoy, reheat the quinoa and salmon separately to preserve their textures before assembling your bowl again.

Helpful Notes

• If you like a bit of heat, feel free to add red pepper flakes to the dressing or a pinch of cayenne pepper while marinating the salmon.
• For a vegetarian alternative, swap the salmon for grilled tofu or roasted chickpeas for a protein boost.
• Select ripe avocados for the best creamy texture and delightful flavor in your bowl.

FAQs

1. Can I use a different type of fish?
Absolutely! This recipe is quite adaptable—feel free to substitute with trout, cod, or tilapia. Just keep an eye on the cooking time, as it may vary based on the thickness of the fillets.

2. How do I make perfectly soft-boiled eggs?
To achieve that ideal runny yolk, boil your eggs for 6-7 minutes, then plunge them into an ice bath for a few minutes to halt further cooking.

3. Can I prepare this bowl in advance?
Yes! You can prepare the quinoa, dressing, and even cook the salmon ahead of time. Store each component separately in the fridge and assemble your bowl just before serving for the freshest taste.

4. What other vegetables can I add?
Feel free to add your favorites! Roasted sweet potatoes, bell peppers, or steamed broccoli are great additions that will enhance the color and nutritional value of your bowl.

5. Can I use a different grain instead of quinoa?
Of course! This bowl is versatile, so you can substitute quinoa with brown rice, farro, or even couscous to mix things up.