Salmon Quinoa Bowl with Avocado

Salmon Quinoa Bowl with Avocado is a delicious dish. Tender roasted salmon, soft and creamy avocado, fresh and crunchy vegetables and sweet and sour mango, dressed with Honey Mustard Soy sauce together, make a balanced flavor meal.
However, it’s not only a tasty dish, but it’s also super healthy as well. Quinoa is high in protein and fiber, roasted salmon is a source of lean protein and omega-3 fatty acids, and avocado is a source of healthy fats and vitamins. The recipe is simple, and you must try it!

Ingredients for Salmon Quinoa Bowl:

• Salmon filet
• Olive oil
• Salt and freshly ground black pepper
• Quinoa
• Vegetables (cucumber, radishes)
• Mango
• Avocado
• Honey Mustard Soy sauce dressing
• Sesame seeds and chili flakes (optional)

Some tips before cooking:

• Quinoa. It is a superfood high in protein and a good source of fiber, vitamins and minerals, such as magnesium, manganese, and phosphorus. It gets well with salmon and vegetables. However, if you don’t have it you can replace it with rice, you will get not a Salmon Quinoa Bowl but Salmon Sushi Bowl which is also good.
• Avocado. We need it to be ripe and creamy. As you see, we use only half of it in the recipe, you can save the other half for future use. By the way, read a short note on how to keep it from turning brown. By the way, avocados contain several nutrients including carotenoids, monounsaturated fats, potassium, and fiber that have been associated with a reduced risk of chronic diseases, especially when included as part of a balanced nutritious diet.

• Mango. This ingredient adds a zest to the dish. It is soft and sweet and perfectly suits salmon.
• Vegetables (Radish and Cucumber). I like these vegetable options for this recipe as cucumber has a neutral taste, and the radish is a bit tangy, both are fresh and crunchy. You can also use fresh carrots or bell peppers if you wish, the point is they are fresh and crunchy.

How to make Salmon Quinoa Bowl with Avocado

Firstly, cook the quinoa. It is necessary to rinse it before cooking. Then, place a saucepan on medium heat, add quinoa and twice more water. Wait till it starts boiling, then decrease the heat to low and cook for about 15mins, stirring occasionally. Then cool it and set it aside;

Let’s deal with salmon. Preheat the oven to 180°C. Place filet pieces on the plate and cover them with salt, black pepper and olive oil so they are fully covered;

Place a grill pan on high heat, add some oil and then place salmon pieces. Grill them just for 1 min each side. With this step, we don’t need them to be cooked we want to get a beautiful crunchy bark on the pieces;

Place the salmon pieces on the tray lined with baking paper and add some rosemary springs to the pieces. Bake it in the oven just for 5 mins if you have pieces like mine. If you have bigger or thicker, increase the time. Don’t overcook it, we want to enjoy tender salmon, not dry. After the time is up, take it out of the oven and set it aside as it is;

Let’s deal with vegetables. Peel and cut the mango and half of the avocado into 1cm cubes;

Cut radishes into thin slices;

Slice the cucumber and make the roses from the slices as it’s shown. Cut the roses in half so they are more stable;

Let’s assemble the bowl. Place the quinoa in the bowl, then place mango on one side, then add salmon, avocado, radishes and cucumber roses;

Finish with the Honey Mustard Soy sauce;

Sprinkle with sesame seeds and chili flakes if you wish, and enjoy!