Ingredients
2 salmon fillets (6–8 oz each)
1 cup uncooked quinoa
1 pint cherry tomatoes
1 small cucumber
1/4 cup Kalamata olives
1/4 cup crumbled feta cheese
1 red onion, sliced
2 tbsp olive oil
1/4 cup tahini
2 tbsp fresh lemon juice
1 clove garlic, minced
1 tsp fresh dill, chopped
1 tsp fresh parsley, chopped
1/4 tsp thyme
Salt and black pepper to taste
1–2 tbsp water (for dressing consistency)
Optional: 1 tsp olive oil for roasting
Instructions
Preheat oven to 400°F (200°C)
Cook quinoa according to package instructions (1 cup quinoa + 2 cups water) and let cool
Toss cherry tomatoes, chopped cucumber, red onion, and herbs with 1 tbsp olive oil. Season with salt and pepper. Spread on a baking sheet and roast for 15-20 minutes
Season salmon fillets with salt, pepper, and thyme. Grill over medium heat or bake at 400°F for 12-15 minutes until flaky
In a small bowl, whisk tahini, lemon juice, 1 tbsp olive oil, garlic, and 1-2 tbsp water until smooth. Add salt to taste
Assemble bowls: base with cooled quinoa, top with roasted vegetables, salmon, olives, feta, and drizzle dressing over the top
Notes
Substitute salmon with baked halibut or cod
For a dairy-free option, omit feta cheese and use vegan tahini dressing
Prep ahead: roast vegetables and cook quinoa 1-2 days in advance
Dressing can be stored in an airtight container for up to 5 days
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Grilling, Roasting
- Cuisine: Mediterranean
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g