Salmon, quinoa, veggies, and herbs make one tasty bowl! Skill Level: Beginner. Serving Size: plated - 1/2 cup of vinaigrette-tossed shredded salmon + 1/3 cup cooked quinoa as the base + ½ cup fresh spinach, ¼ cup cherry tomatoes, diced cucumber + 2 T. of feta cheese + 2 T. of olives
Course Main Course
Total Time 45 minutesminutes
Servings 4
Calories 450kcal
Ingredients
1 1/3cupsquinoa,cooked
1T.extra virgin olive oil
4salmon filets,Scottish salmon or wild-caught, about 4 oz. each
2T.Vinaigrette of choice,herb, balsamic or honey vinaigrette pairs well
2cupsspinach,fresh
1cupcherry tomatoes,halved
1/2cupFeta cheese,crumbled
½cupKalamata olives
1English cucumber,diced
Instructions
Preheat oven to 350 degrees.
Spread olive oil out on a baking sheet and top with the salmon.
Bake salmon for 12 minutes then turn oven off and "carry over cook" for another 3-4 minutes.
Place cooked salmon filets into a medium mixing bowl and toss with vinaigrette. Allow the salmon to become shredded during this process.
To assemble each bowl, place 1/3 cup cooked quinoa as the base followed by ½ cup fresh spinach, ¼ cup cherry tomatoes, diced cucumber, 2 T. of feta cheese, 2 T. of olives and ½ cup of vinaigrette-tossed shredded salmon.
Notes
Nutrition Information: A fresh salad bowl that works well for meal prep or make-ahead work lunches. Gluten-free, nut free.Calories: 450, Fat: 29g, Protein: 29g, Carbohydrates: 20g, Fiber: 4g, Added Sugar: 0g, Sodium: 380mg