Salmon and Quinoa Salad Meal Prep
This salmon and quinoa salad is a nutritious yet flavorful dish that combines the health benefits of salmon with the wholesome goodness of quinoa and vibrant vegetables. Whether served warm or cold, it makes for an ideal meal at any time of day, from lunch to dinner.
Ingredients
- 4 pieces of salmon
- 2 cloves of garlic
- 1 ½ cups of quinoa
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- ½ onion chopped
- A drizzle of olive oil
- Salt to taste
- Pepper to taste
- A splash of lemon juice
Instructions
- Preheat the oven to 200°C (or 180°C fan/Gas 6). In a bowl, combine the salmon fillets with garlic, a splash of olive oil, and season with salt and pepper. Add a splash of lemon juice, ensuring the salmon is well-coated. Let the salmon marinate for up to 30 minutes to absorb the flavors.
- While the salmon marinates, rinse the quinoa and add it to a medium saucepan along with 2 cups of water and a pinch of salt. Bring it to a boil, then reduce the heat and simmer for 10 to 15 minutes until the quinoa is tender and the water has been absorbed.
- Once the quinoa is cooked, transfer the marinated salmon onto an oven tray and bake for 10 to 15 minutes until it is fully cooked and flakes easily with a fork.
- Meanwhile, heat some oil in a frying pan and sauté the chopped red and yellow bell peppers, Brussels sprouts, and onion until softened and lightly browned. Season with salt and pepper to taste.
- Finally, chop the baby tomatoes and set them aside. Once the quinoa is cooked and the vegetables are ready, combine the quinoa with the sautéed vegetables and toss gently.
- To serve, plate a portion of the quinoa and vegetable mix, and top with a piece of baked salmon. Enjoy!
Notes
For those who are not fond of bell peppers, consider substituting them with onions and poblano peppers, which offer similar crunch and health benefits. For those who enjoy a bit of heat, try incorporating jalapeños or Anaheim chilies. However, be sure not to overpower the salmon’s delicate flavor, as it should remain the star of the dish.