This Salmon Quinoa Bowl is packed full of protein and fresh flavors that will leave you filling both full and healthy.
When I cook any type of burger, I make at least one extra, just in case I mess one up or someone wants extra. I had half a salmon burger left from Tuesday’s Salmon Burgers and Garlic Dill Fries post. This is what I made for a quick, single serving lunch with it.Jump to Recipe
Salmon Quinoa Bowl
This Salmon Quinoa Bowl is really good and pretty filling too (but in a good way).
I loved the combination of flavors and textures. I used the leftover condiments from the burgers:
- Sunflower sprouts
- Feta cheese
- Mixed Herb Greek Yogurt Dip
And mixed them with the quinoa and leftover salmon burger (which I pulled apart into bite-sized pieces).
You can easily use any type of leftover salmon available to you (grilled, baked, smoked, etc.).
I’m not going to lie, the flavor of the Mixed Herb Greek Yogurt Dip is amazing. It makes everything taste better. But if you have a favorite dressing or sauce, you can easily use that too (I have a suspicion that Annie’s Goddess Dressing would probably taste pretty good).
But the dip is so easy to make (10 minutes!) so I highly suggest giving it a go.
If you’re a fan of salmon and protein bowls, you should give this Salmon Grain Bowl a try!
If you’re interested in the health benefits of quinoa, you should check out this awesome and well-researched article by Helen Nichols of Well-Being Secrets: “27 Science-Backed Health Benefits of Quinoa“. She has a degree in Nutritional Science and I really enjoyed reading what she wrote. It’s kind of lengthy so be prepared to snuggle up with some food (maybe this bowl?) while you read.
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).