A colorful, protein-packed bowl that comes together in about 25 minutes. Omega-3-rich salmon, fiber-filled quinoa and crunchy vegetables make this a balanced dinner that reheats well for lunch.
Ingredients
- 2 salmon fillets (about 5 oz / 140 g each)
- ¾ cup dry quinoa, rinsed
- 1 cup shelled edamame
- 1 small cucumber, diced
- 1 cup shredded red cabbage
- 1 ripe avocado, sliced
- 1 tbsp olive oil
- Salt and pepper, to taste
- Sesame seeds and sliced green onion, to serve
Lemon-tahini dressing
- 2 tbsp tahini
- Juice of ½ lemon
- 1 tsp maple syrup
- 2–3 tbsp warm water
- Pinch of salt
Instructions
- Cook the quinoa in 1½ cups water: bring to a boil, cover and simmer for 15 minutes. Rest 5 minutes, then fluff.
- Meanwhile, heat the oven to 400°F (200°C). Rub the salmon with olive oil, salt and pepper and roast for 12–14 minutes.
- Cook the edamame in boiling water for 3 minutes and drain.
- Whisk the dressing ingredients together.
- Divide the quinoa between bowls. Top with salmon, edamame, cucumber, cabbage and avocado.
- Drizzle with dressing and finish with sesame seeds and green onion.
Dietitian’s note
This bowl follows the balanced-plate method: plenty of vegetables, quality protein, a fiber-rich carbohydrate and healthy fats. Swap the salmon for tofu or chicken to suit your preferences.