Salmon Quinoa Bowl Recipe

Quinoa: A protein-packed grain that serves as the base of the bowl.

Water: Used to cook the quinoa.

Salmon: Fresh fillets that are baked to perfection.

Olive oil: Adds flavor and helps in cooking the salmon.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a hint of spice to the salmon.

Cherry tomatoes: Fresh and juicy, they add a burst of flavor.

Cucumber: Adds a refreshing crunch to the bowl.

Avocado: Creamy slices that complement the other ingredients.

When cooking quinoa, make sure to rinse it thoroughly under cold water before cooking. This helps remove the natural coating called saponin, which can make the quinoa taste bitter. For perfectly cooked quinoa, use a 1:2 ratio of quinoa to water. Once the quinoa is done simmering, let it sit covered for an additional 5 minutes to absorb any remaining water and become fluffy.

• quinoa - Substitute with couscous: Couscous has a similar texture and can absorb flavors well, making it a good alternative to quinoa.

• water - Substitute with vegetable broth: Vegetable broth adds more flavor to the quinoa compared to plain water.

• salmon - Substitute with trout: Trout has a similar texture and flavor profile to salmon, making it a suitable replacement.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in this dish.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and a bit of umami to the dish.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still provide the necessary heat and spice.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture to cherry tomatoes.

• cucumber - Substitute with zucchini: Zucchini can provide a similar crunch and freshness to the dish.

• avocado - Substitute with hummus: Hummus can add a creamy texture and a different flavor profile while still providing healthy fats.

• Allow the quinoa and salmon to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Use airtight containers to store the salmon quinoa bowls. This helps maintain freshness and prevents the absorption of other odors from the fridge.
• Store the quinoa and salmon separately from the vegetables and avocado. This ensures that the vegetables remain crisp and the avocado doesn't brown.
• For the avocado, consider storing it with a squeeze of lemon juice or lime juice to prevent browning.
• Refrigerate the salmon quinoa bowls for up to 3 days. Beyond this, the salmon may start to lose its texture and flavor.
• If you plan to freeze the salmon quinoa bowls, omit the avocado and fresh vegetables as they do not freeze well. Instead, add them fresh when ready to serve.
• To freeze, place the quinoa and salmon in freezer-safe containers or bags. Label with the date to keep track of freshness.
• Freeze for up to 2 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat the quinoa and salmon in the microwave or on the stovetop until warmed through. Add fresh vegetables and avocado just before serving for the best texture and flavor.

• Oven Method: Preheat your oven to 350°F (175°C). Place the salmon fillets on a baking sheet and cover with aluminum foil to prevent drying out. Reheat for about 10-15 minutes or until warmed through. Meanwhile, spread the quinoa on another baking sheet and heat for 5-7 minutes. Combine everything back into your bowl and enjoy.

• Stovetop Method: In a non-stick skillet, add a splash of olive oil and warm over medium heat. Add the quinoa and stir occasionally until heated through, about 5 minutes. Push the quinoa to one side of the skillet and add the salmon fillets. Cover the skillet with a lid and heat for an additional 5-7 minutes, turning the salmon halfway through.

• Microwave Method: Place the quinoa and salmon in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, stirring the quinoa halfway through. Check the temperature and continue heating in 30-second intervals if needed.

• Steam Method: Fill a pot with a small amount of water and bring to a simmer. Place a steamer basket over the pot and add the salmon and quinoa. Cover and steam for about 5-7 minutes or until heated through. This method helps retain moisture and keeps the salmon tender.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the salmon fillets in the air fryer basket and heat for 5-7 minutes. For the quinoa, use an air fryer-safe dish and heat for 3-5 minutes, stirring halfway through. This method gives a slightly crispy texture to the salmon.

• Saucepan: used to cook the quinoa by bringing water to a boil and then simmering it until the water is absorbed

• Baking sheet: used to place the salmon fillets on for baking in the oven

• Oven: preheated to 400°F (200°C) to bake the salmon fillets until they are cooked through

• Measuring cups: used to measure out the quinoa and water accurately

• Knife: used to halve the cherry tomatoes, dice the cucumber, and slice the avocado

• Cutting board: provides a safe surface for cutting the vegetables and avocado

• Mixing bowl: used to combine the cooked quinoa with other ingredients if desired before assembling the bowls

• Serving bowls: used to assemble and serve the quinoa bowls with all the toppings

• Spatula: used to handle the salmon fillets and to mix the quinoa if needed

• Measuring spoons: used to measure out the olive oil, salt, and black pepper for seasoning the salmon

Cook quinoa in advance: Prepare the quinoa a day ahead and store it in the fridge to save time on cooking day.

Use pre-cut vegetables: Buy pre-cut cherry tomatoes and diced cucumber to reduce prep time.

Quick bake salmon: Cut salmon fillets into smaller pieces to reduce baking time to 10-12 minutes.

Assemble bowls ahead: Pre-assemble the quinoa bowls without the avocado and store in the fridge. Add avocado slices just before serving to keep them fresh.