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AmericanMeat & fishhigh proteinmeal prephigh fibre

Salmon Quinoa Power Bowl

Paprika-roasted salmon on fluffy quinoa with broccoli, edamame, crunchy cabbage and a lemon-tahini drizzle. Omega-3s, complete plant protein and 9 g fibre in a box that keeps for days.

Prep
15 min
Cook
20 min
Serves
4
Level
easy
Log this meal Cooking mode
Overhead view of a glazed salmon fillet in a bowl with quinoa, green beans, cherry tomatoes and pine nuts

Photo: Ella Olsson (Flickr), cropped · CC BY 2.0

Method

  1. 1

    Heat the oven to 200°C (400°F). Simmer the quinoa in twice its volume of salted water until the water is absorbed, then cover and steam off the heat.

    15 min
  2. 2

    Toss the broccoli with the oil and a pinch of salt on a lined tray. Rub the salmon with paprika, garlic powder, salt and pepper and add it to the tray.

  3. 3

    Roast until the salmon flakes easily and the broccoli is charred at the tips.

    13 min
  4. 4

    Pour boiling water over the edamame for 2 minutes, then drain. Whisk the tahini, lemon juice, maple syrup and 2–3 tbsp water into a drizzle.

    2 min
  5. 5

    Divide quinoa between four containers, top with salmon, broccoli, edamame, cabbage and cucumber. Keep the tahini drizzle in a small pot. Keeps 3 days in the fridge; eat cold or reheat the salmon gently.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

  • Meal Prep Honey Garlic Salmon Bowls | Episode 7

    Chef Jack Ovens · YouTube

  • Roasted Salmon Quinoa Bowls

    Our Happy Mess · YouTube

Substitutions

  • Swap salmon for chicken breast or extra-firm tofu (roast tofu 25 minutes).
  • Lower-carb: halve the quinoa and bulk up with cauliflower rice.
  • No oven? Air-fry the salmon at 200°C (400°F) for 8–10 minutes and steam the broccoli.

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