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Quinoa Salmon Bowl

Quinoa, salmon, diced tomatoes & avocado, sunflower sprouts, crumbled feta cheese, and a Mixed Herb Greek Yogurt dressing make a high protein, filling, and healthy meal with great flavors and textures.
Servings 1
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins


  • 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).
Course: Main Dishes