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Salmon quinoa bowls with avocado and cucumber
Baked salmon and quinoa bowls with avocado, cucumber, carrots, and sesame seeds, finished with soy-lemon dressing. Makes 4 servings.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 15 min
- Total time
- 30 min
- Temperature
- 200 °C (400 °F)
- Servings
- 4 servings
- Difficulty
- Easy
Salmon quinoa bowls make a filling lunch: cooked quinoa is topped with baked salmon, avocado, cucumber, and shredded carrots, then drizzled with a soy sauce and lemon dressing. They also work well packed for lunch the next day.
Ingredients
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Instructions
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Bake the salmon
12 minPreheat the oven to 200 °C (400 °F). Season the salmon with salt, brush with 1 tbsp of the oil, and bake on a baking sheet for 12 minutes. Flake into large pieces.
Cook the quinoa
15 minMeanwhile, rinse the quinoa and cook, covered, in 400 ml of salted water for about 12 minutes.
Prepare the vegetables and dressing
8 minSlice the avocados and cucumber, and shred the carrots. Whisk the soy sauce with the lemon juice, remaining oil, and honey.
Assemble the bowls
Divide the quinoa among bowls. Top with the salmon, avocado, cucumber, and carrots, drizzle with the dressing, and sprinkle with sesame seeds.
Tip: Leftover salmon from the day before also works well in these bowls. Wait until just before serving to slice the avocado.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 633 kcal
- Protein
- 32 g
- Carbohydrates
- 50 g
- of which sugars
- 5.9 g
- Fat
- 36 g
- of which saturates
- 6.1 g
- Fiber
- 11 g
- Salt
- 2.6 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Misa s lososom, quinoou, avokádom a uhorkou
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