why make this recipe
The Salmon & Quinoa Power Bowl with Lemon Feta Avocado Salsa is a nourishing and delicious meal perfect for lunch or dinner. Packed with protein from the salmon and quinoa, healthy fats from the avocado, and fresh flavors from the herbs and lemon, this recipe offers a balanced dish that satisfies both the taste buds and your nutritional needs. It’s easy to prepare, and it’s versatile enough to customize based on what you have on hand.
how to make Salmon & Quinoa Power Bowl with Lemon Feta Avocado Salsa
Ingredients
- 1 pound of salmon, skin removed & cut into cubes
- 1 tablespoon of olive oil, divided
- 1/2 teaspoon of salt
- 2-4 tablespoons of Dijon mustard
- Everything Bagel seasoning
FOR THE QUINOA:
- 1 cup of white quinoa, uncooked (should make ~3 cups cooked)
- 1 cup of finely chopped kale or arugula
- 1/3 cup of very finely chopped red onion
- 2 tablespoons of olive oil
- Juice of 1/2 a lemon
- Salt and pepper to taste
FOR THE SALSA:
- 2 ripe avocados, diced
- 2 tablespoons of chopped fresh parsley
- 1/2 tablespoon of capers
- 1/3 cup of crumbled feta cheese
- 1 teaspoon of lemon zest
- Juice of 1/2 lemon
- 1 tablespoon of olive oil
- Salt and pepper to taste
Directions
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Start by making the quinoa. In a saucepan, combine 1 cup of rinsed white quinoa and 1 3/4 cups of water. Bring this mixture to a boil, then reduce the heat to low, cover it, and let it simmer for about 15 minutes. Once done, remove it from the heat, place a clean towel under the lid, and let it sit covered for 5 to 10 more minutes. Fluff the quinoa with a fork and let it cool slightly.
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In a large bowl, add the lukewarm quinoa, chopped kale or arugula, finely diced onion, olive oil, and lemon juice. Toss everything together and season with salt and pepper to taste. Adjust the lemon juice or olive oil based on your preference.
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Next, cook the salmon. If using thawed salmon, preheat your air fryer to 350°F. Toss the salmon with a bit of Dijon mustard and sprinkle everything bagel seasoning and salt on top, cooking for 5 to 8 minutes depending on the chunk size. If using frozen salmon, cook it in the air fryer and add the seasoning halfway through. You can also cook it on the stove with olive oil for about 2 minutes on each side.
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While the salmon cooks, prepare the avocado salsa. In a small bowl, mix together the diced avocado, chopped parsley, capers, feta, lemon zest, lemon juice, and olive oil. Combine and taste, adjusting salt and pepper as needed.
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To assemble your bowl, add a generous amount of quinoa, then top it with the cooked salmon and avocado salsa. Enjoy your meal!
how to serve Salmon & Quinoa Power Bowl with Lemon Feta Avocado Salsa
Serve the power bowl warm or at room temperature. You can enjoy it on its own or pair it with a light side salad for an extra boost of greens.
how to store Salmon & Quinoa Power Bowl with Lemon Feta Avocado Salsa
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the avocado salsa fresh, you might want to add the avocado just before serving.
tips to make Salmon & Quinoa Power Bowl with Lemon Feta Avocado Salsa
- Rinse the quinoa before cooking to reduce bitterness and improve texture.
- If you prefer, you can grill or bake the salmon instead of using an air fryer.
- Adjust toppings and ingredients based on your taste – try adding different vegetables or nuts for extra crunch.
variation (if any)
You can swap out the quinoa for brown rice or farro for a different grain choice. Additionally, try using different fish like tuna or chicken for variety.
FAQs
Can I use frozen salmon?
Yes, frozen salmon can be used. Just adjust the cooking time as needed.
What can I substitute for feta cheese?
You can substitute feta with goat cheese or omit it for a dairy-free option.
Is this recipe gluten-free?
Yes, this Salmon & Quinoa Power Bowl is gluten-free as it uses quinoa, which is a gluten-free grain.
Salmon & Quinoa Power Bowl with Lemon Feta Avocado Salsa
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A nourishing and delicious meal packed with protein from salmon and quinoa, healthy fats from avocado, and fresh flavors from herbs and lemon.
Ingredients
- 1 pound of salmon, skin removed & cut into cubes
- 1 tablespoon of olive oil, divided
- 1/2 teaspoon of salt
- 2–4 tablespoons of Dijon mustard
- Everything Bagel seasoning
- 1 cup of white quinoa, uncooked
- 1 cup of finely chopped kale or arugula
- 1/3 cup of very finely chopped red onion
- 2 tablespoons of olive oil
- Juice of 1/2 a lemon
- Salt and pepper to taste
- 2 ripe avocados, diced
- 2 tablespoons of chopped fresh parsley
- 1/2 tablespoon of capers
- 1/3 cup of crumbled feta cheese
- 1 teaspoon of lemon zest
- Juice of 1/2 lemon
- 1 tablespoon of olive oil
- Salt and pepper to taste
Instructions
- In a saucepan, combine 1 cup of rinsed white quinoa and 1 3/4 cups of water. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes. Remove from heat and let sit covered for 5 to 10 more minutes.
- Fluff the quinoa with a fork and let it cool slightly.
- In a large bowl, add the lukewarm quinoa, chopped kale or arugula, finely diced onion, olive oil, and lemon juice. Toss together and season with salt and pepper to taste.
- Preheat your air fryer to 350°F. Toss the salmon with Dijon mustard and sprinkle everything bagel seasoning and salt on top. Cook for 5 to 8 minutes, depending on chunk size.
- In a small bowl, mix together diced avocado, parsley, capers, feta, lemon zest, lemon juice, and olive oil. Combine and adjust salt and pepper as needed.
- To assemble, add a generous amount of quinoa, then top with cooked salmon and avocado salsa. Enjoy your meal!
Notes
Rinse the quinoa before cooking to reduce bitterness. Store leftovers in an airtight container in the refrigerator for up to 3 days. Add avocado just before serving for freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking, Air Frying
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 500mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 60mg