Salmon quinoa bowl with avocado and spinach
A nutrient-dense power bowl with seared salmon, quinoa, avocado and spinach — 42 g protein and 10 g fibre in 25 minutes.
Ingredients
- 140 gsalmon fillet(2 fillets)
- 60 gquinoa(dry)
- ½avocado
- 40 gspinach(baby spinach)
- 75 gcherry tomatoes(halved)
- ½lemon
- 7 ½ mlolive oil
Instructions
- 1
Bring 60 g quinoa to a boil in twice its volume of salted water, simmer covered for 12 minutes, then rest 5 minutes.
- 2
Season 140 g salmon fillet with salt and pepper. Sear in a pan with 5 ml of 7 ½ ml olive oil over medium heat for 3–4 minutes per side.
- 3
Peel ½ avocado and slice; have 40 g spinach and 75 g cherry tomatoes ready.
- 4
Divide quinoa, spinach, tomatoes and avocado between two bowls, top with the salmon. Drizzle with juice of ½ lemon and the remaining 7 ½ ml olive oil.
Nutrition per 100 g
| per 100 g | per serving | |
|---|---|---|
| Energy | 165 kcal | 590 kcal |
| Protein | 11 g | 42 g |
| Carbs | 12 g | 42 g |
| Fat | 8 g | 28 g |
| Fiber | 3 g | 10 g |
Frequently asked
Which salmon works best?
Fresh skin-on fillet gives the best flavour. Frozen salmon — simply thaw overnight in the fridge.
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