Ingredients
Bowls:
- 1 cup quinoa, raw
- 1 pound salmon fillets, cut into bite-size chunks
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 lemon, juiced
- 1 tablespoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
Cucumber Salad:
- 1 cucumber, diced
- 1 cup arugula, finely chopped
- 1/4 cup dill, finely chopped
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- Salt
- Pepper
Sauce:
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 lemon, juiced
- 1/4 teaspoon dill, finely chopped
- Salt
- Pepper
- Preheat the oven to 450°F.
- Fill a saucepan with water and bring it to a boil. Once boiling, add a generous pinch of salt and quinoa and cook for 15 minutes, or as per package directions, until tender. Once cooked, strain quinoa in a fine mesh colander and shake the colander to remove as much excess water as possible. Set aside.
- In a medium bowl, combine the salmon marinade ingredients; olive oil, honey, lemon juice, paprika, garlic powder, onion powder, and salt, and whisk until well combined.
- Add cubed salmon to the bowl of marinade and toss gently, with a spoon or your hands, until all of the salmon pieces are well coated. Transfer the salmon to a baking sheet, separating the salmon so there is room in between the pieces, then place in the oven to bake for 10-12 minutes or until the salmon is cooked to your liking.
- In a medium bowl, make the salad by combining the cucumber, arugula, and dill, then drizzle with olive oil and lemon juice, and season with a pinch of salt. Toss until well combined, then taste and adjust seasoning as needed, and set aside.
- In a small bowl, make the sauce by combining mayonnaise, mustard, lemon juice, dill, salt, and black pepper, and whisk until well combined. Taste and adjust seasoning as needed, then set aside.
- Once the quinoa and salmon are cooked, assembled the bowls with a layer of quinoa, salmon, cucumber salad, and a drizzle of sauce, and serve.
- Leftovers of the quinoa, salmon, salad, and sauce an be stored in separate airtight containers in the fridge for 3 to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 566 calories
- Sugar: 6 grams
- Fat: 33 grams
- Carbohydrates: 39 grams
- Fiber: 5 grams
- Protein: 33 grams