Mediterranean Salmon Quinoa Bowl
This Mediterranean Salmon Quinoa Bowl is a flavorful and easy Greek-inspired grain bowl made with tzatziki, quinoa salad, and roasted salmon.
Servings: 4 people
Ingredients
- 1 cup uncooked quinoa rinsed
- 4 salmon filets skin optional, about 4-5 ounces each
- 2 sliced lemons
- Kosher salt
- Freshly ground black pepper
- 1 cup halved cherry or grape tomatoes
- 1 cup diced cucumber
- ½ cup diced red onion
- ¼ cup pitted and halved kalamata olives
- 1 cup tzatziki sauce below
Vinaigrette for the quinoa
- ¼ cup extra-virgin olive oil
- 1 lemon juiced
- Kosher salt
Tzatziki Sauce
- 1 cup Greek yogurt preferably full-fat
- ½ cup grated cucumber about ½ an English cucumber
- 1 garlic clove grated
- 2 tablespoon lemon juice about ½ a lemon
- ½ teaspoon Kosher salt
- 1 pinch freshly cracked black pepper
Instructions
- Preheat the oven to 425 °F. Line a baking sheet with parchment paper.
- Make the tzatziki sauce. Combine grated cucumber, yogurt, garlic, lemon juice, salt, and pepper in a bowl. Adjust salt and pepper for seasoning. Set aside.
- Put the rinsed quinoa in a small pot with 2 cups cold water and a pinch of salt. Bring to a boil then cover the pot and reduce the heat to a simmer. Simmer until the quinoa is fully cooked, about 15 minutes. Take the quinoa off the heat and stir in the olive oil, lemon juice, and a pinch of salt. Taste, adjusting for seasoning as needed.
- Meanwhile, roast the salmon. Pat each filet dry and season with salt and pepper all over. Lay each salmon filet on top of 3-4 lemon slices and place it on the baking sheet. Bake for 12-15 minutes, or until fully cooked.
- Assemble the bowls by laying a scoop of quinoa on the bottom of the bowl. Top with a salmon filet, tomatoes, cucumber, red onion, olives, and a dollop of tzatziki sauce.
