This bowl is fresh, filling, and packed with fiber, healthy fats, and 40g protein per serving. Serves 2.
- 2 salmon fillets (4–5 oz each)
- 1 cup dry quinoa
- 2 cups low-sodium broth or water
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, chopped
- 1 cup roasted broccoli or zucchini
- 1 avocado, sliced
- 1 tbsp olive oil
- Juice of ½ lemon
- Salt, pepper, garlic powder to taste
INSTRUCTIONS
- Rinse the quinoa. Then simmer with broth/water for 15 minutes. Fluff and cool slightly.
- Grill the salmon: Brush with olive oil, season, and grill 3–4 minutes per side (or bake at 400°F for 12–15 minutes).
- Assemble: Divide quinoa into bowls. Top with salmon, veggies, and avocado. Squeeze fresh lemon over the top.
BOOST THE PROTEIN
- Add ½ cup chickpeas (+7g protein).
- Sprinkle 2 tbsp feta or goat cheese (+4–5g).
- Top with a dollop of Greek yogurt tzatziki (+5–8g).
- Serve with an extra 2–3 oz salmon (+14–21g).