Mediterranean Quinoa Bowl with Salmon
By Lucas Morgan
This Mediterranean Bowl with Salmon features lemon-herb marinated wild-caught salmon, a colorful garbanzo bean salad, tender quinoa, fresh greens, rich feta cheese, and kalamata olives, all topped with a homemade Tzatziki sauce. It's a hearty, healthy meal that balances quality protein, healthy fats, and fiber, making it perfect for meal prep or a nutritious dinner. The vibrant flavors and textures reflect the essence of Mediterranean cuisine, making it a delightful addition to your table.
Ingredients
- •0.5 cup extra virgin olive oil
- •1 medium lemon (juiced (~3-4 tablespoons))
- •2 tablespoons fresh oregano leaves (may substitute 2 teaspoons dried oregano)
- •1 tablespoon fresh dill (roughly chopped, may substitute 2 teaspoons dried dill)
- •2 cloves garlic (minced)
- •1 teaspoon honey (or maple syrup)
- •0.5 teaspoon sea salt
- •0.25 teaspoon black pepper
- •4 salmon fillets ((1-1 ¼ lbs.) may substitute any protein of choice)
- •1.5 cups cooked quinoa (may substitute couscous (not gluten-free), white or brown rice, or cauliflower rice)
- •4 cups romaine or mixed greens (or any greens of choice)
- •1 cup English cucumber (sliced, or any variety of cucumber)
- •1 cup cherry tomatoes (halved, or any variety of tomatoes)
- •0.5 cup red onion (sliced)
- •1 can garbanzo beans (drained and rinsed)
- •0.33 cup pitted kalamata olives (halved)
- •0.5 cup feta cheese (crumbled, omit for dairy-free)
- •1 medium avocado (sliced or diced)
- •0.5 cup English cucumber (grated and squeezed to remove water)
- •0.5 cup plain Greek yogurt (any plain Greek yogurt will work)
- •1.5 tablespoons lemon juice (fresh)
- •1 tablespoon olive oil (or avocado oil)
- •1 tablespoon fresh dill (may substitute 1 teaspoon dried dill)
- •2 cloves garlic (finely minced or grated)
- •0.25 teaspoon fine salt
- •0.25 teaspoon black pepper
Instructions
- 1
Preheat the oven to 425℉.
- 2
In a small bowl combine the marinade ingredients.
- 3
Place salmon in a shallow dish.
- 4
Pour half of the marinade over the salmon and marinate for 15 minutes while you begin to prepare the rest of the ingredients.
- 5
Save the remaining marinade for step 4.
- 6
When marinating time is up, place salmon, skin side down on a baking sheet lined with parchment paper.
- 7
Bake in a preheated oven for 9-12 minutes or until salmon is cooked through and flakes easily.
- 8
Remove from the oven and let rest for 5 minutes. If needed, cover loosely with foil to keep warm.
- 9
In a bowl combine the sliced cucumber, cherry tomatoes, red onion, and garbanzo beans.
- 10
Toss with the remaining marinade and set aside.
- 11
For the Tzatziki sauce, combine all of the Tzatziki sauce ingredients in a bowl and mix gently to combine.
- 12
Set aside.
- 13
Assemble the bowls as you please.
- 14
Place a handful of greens in each bowl.
- 15
Divide the marinated cucumber, cherry tomato, garbanzo bean mixture amongst the bowls.
- 16
Repeat with quinoa.
- 17
Add a salmon fillet (skin should easily remove from fillet) to the bowls.
- 18
Lastly, top with a big dollop of Tzatziki, feta cheese crumbles, pitted kalamata olives, and avocado.
Nutrition (per serving)
Calories
545
Protein
34g
Fat
29g
Carbs
36g
