Nutritious Smoked Salmon and Quinoa Bowl

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.

If you ask me, grain bowls are the perfect solution for healthy meals.

This fresh and filling salmon and quinoa bowl brings together the best of both worlds – good-for-you ingredients that actually taste amazing. The smoky salmon pairs wonderfully with nutty quinoa and crisp vegetables.

I love how the protein-packed quinoa soaks up the light lemon dressing while the cold-smoked salmon adds richness to every bite. A sprinkle of fresh herbs and crunchy cucumber keeps things interesting.

It’s a satisfying meal that works just as well for lunch as it does for dinner, and you’ll feel good about eating it too.

What Kind of Smoked Salmon Should I Use?

For this bowl recipe, cold-smoked salmon (also known as lox) is your best bet since it has a smooth, silky texture that pairs perfectly with the other ingredients. You’ll find two main types at the store – Atlantic and Pacific salmon – and either one works great here. If you’re watching your budget, look for packages labeled “salmon trim” or “salmon pieces,” which are just as tasty as the perfectly sliced portions but cost less. Just make sure to check that your salmon has a bright pink color and doesn’t have any brown spots or dry edges, which could mean it’s past its prime.

Options for Substitutions

This bowl is super adaptable and you can make several swaps based on what you have in your kitchen:

• Quinoa: You can easily swap quinoa with brown rice, couscous, or even cauliflower rice if you’re watching your carbs. Just cook according to package instructions and cool before using.
• Smoked salmon: While smoked salmon gives this bowl its signature flavor, you can use canned tuna, cooked shrimp, or even smoked trout. For a vegetarian version, try marinated tofu or tempeh.
• Red beans: Any bean works well here – try black beans, chickpeas, or even white beans. Just make sure to drain and rinse them before adding to your bowl.
• Sesame oil: If you’re out of sesame oil, olive oil works fine – though you’ll miss some of that nutty flavor. Try adding a few drops of toasted sesame seeds to make up for it.
• Baby spinach: Feel free to use any leafy greens like arugula, mixed salad greens, or chopped kale. If using kale, massage it first with a bit of oil to soften it up.
• Balsamic vinegar: Rice vinegar or apple cider vinegar make good substitutes here. You might need to adjust the amount slightly to match your taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing quinoa bowls is using warm quinoa, which can wilt your fresh vegetables and make your smoked salmon lose its firm texture – always let your quinoa cool completely before assembling the bowl.

When it comes to the dressing, mixing sesame oil, soy sauce, and balsamic vinegar directly in the bowl can lead to uneven distribution and overpowering bites – instead, whisk these ingredients separately in a small bowl and drizzle over the top just before serving.

A common error is adding too much dressing at once, which can make your fresh ingredients soggy – start with half the amount and add more as needed, keeping in mind that smoked salmon already brings its own rich, salty flavor to the dish.

For the best texture contrast, avoid chopping your vegetables too far in advance as they can become limp and lose their crunch – prep them just before assembling, and consider adding the smoked salmon last to maintain its delicate texture.

What to Serve With Quinoa Salmon Bowls?

These protein-packed quinoa salmon bowls are pretty much a complete meal on their own, but there are some tasty sides that can make them even better! A simple miso soup makes a great starter and adds a nice Asian twist that goes well with the sesame oil and soy sauce in the bowl. For something refreshing on the side, try a cucumber salad with rice vinegar dressing or some pickled ginger – both add a nice crunch and tang that pairs really well with the smoky salmon. If you’re extra hungry, you could also add some roasted seaweed snacks or edamame for more of that Japanese-fusion vibe.

Storage Instructions

Keep Fresh: This quinoa bowl is perfect for meal prep! Place it in an airtight container in the fridge, but keep the smoked salmon and dressing separate. The base mixture of quinoa, beans, and veggies will stay fresh for up to 3 days. For the best flavor and food safety, use the smoked salmon within 2 days of opening the package.

Prep Ahead: Want to save time during the week? Cook extra quinoa and prep your veggies in advance. Store the cooked quinoa in the fridge for up to 5 days, and keep your chopped veggies in separate containers. When you’re ready to eat, just assemble your bowl with fresh salmon and drizzle with the dressing.

Pack: Taking this bowl for lunch? Pack the ingredients in layers with the spinach and dressing on top to prevent soggy greens. Keep it cool with an ice pack, and add the salmon just before serving for the freshest taste.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 750-850
• Protein: 40-50 g
• Fat: 45-55 g
• Carbohydrates: 50-60 g

Ingredients

• 1/2 cup cooked and cooled quinoa
• 1 can red beans (14 oz or 400g, drained)
• 1/2 red onion (chopped)
• 10 cherry tomatoes (cut in half)
• 8 medium radishes (sliced and halved)
• 2 oz fresh baby spinach (60g)
• 5 oz sliced smoked salmon (140g)
• 2 tablespoons sesame oil
• 1 teaspoon soy sauce
• 1 teaspoon balsamic vinegar
• 1 chopped garlic clove

Step 1: Prepare the Salad Ingredients

In a large bowl, combine the red beans, diced onion, chopped tomatoes, sliced radishes, fresh spinach, and chunks or slices of smoked salmon.

Make sure everything is evenly distributed in the bowl.

Step 2: Add the Quinoa

Add the cooked quinoa to the bowl with your mixed salad ingredients.

Stir everything together well, ensuring that the quinoa is distributed evenly throughout the salad mixture.

Step 3: Make the Dressing

In a small jar with a lid, combine all your dressing ingredients.

Secure the lid tightly and shake the jar vigorously until the dressing ingredients are thoroughly blended and well-emulsified.

Step 4: Dress and Toss the Salad

Pour the prepared dressing over the salad in the large bowl.

Toss the salad well so that all the ingredients are coated lightly and evenly with the dressing.

Ensure each component is mingled together for a balanced flavor in every bite.

Step 5: Serve and Enjoy

Your salad is now ready to be served.

Enjoy it fresh as a delicious and nutritious meal.

The combination of flavors from the vegetables, quinoa, and smoked salmon meld beautifully with the dressing.