Salmon Quinoa Bowl

9 20 346
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 1
Salmon Quinoa Bowl
Health Rating


1/4 cup Quinoa, uncooked
1/2 cup Water
1 pinch Salt and pepper (sea salt)
1 tbsp Greek yogurt, plain, 2% M.F. (or herb greek yogurt dip)
1/4 cup sliced Tomato
2 tbsp Avocado (diced)
30 gm Salmon, pink, canned (2 tbsp, leftovers)
1/4 cup Sunflower sprouts
1 tbsp Feta cheese


1. 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).

2. 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.

3. 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).



is a complete protein and a great source of fiber which helps to promote healthy digestion!


is a great source of protein and Omega 3 fatty acids!

Nutrition Facts

Per Portion

Calories 346
Calories from fat 135
Calories from saturated fat 22.6
Total Fat 15.0 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 4.1 g
Cholesterol 9.3 mg
Sodium 197 mg
Potassium 526 mg
Total Carbohydrate 33 g
Dietary Fiber 5.7 g
Sugars 2.4 g
Protein 19.5 g

Dietary servings

Per Portion

Grain 2.1
Milk Alternative 0.3
Vegetables 1.8

Energy sources

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