Print

Fresh Pool Day Recovery Bowl with Grilled Salmon and Quinoa

Fresh Pool Day Recovery Bowl - featured image
Print Recipe

A refreshing and nourishing bowl featuring grilled salmon, seasoned quinoa, and fresh veggies, perfect for recovery after a long day in the sun.

Ingredients

Scale
  • Salmon fillets (about 6 oz each), skin-on
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon honey
  • Salt and freshly ground black pepper to taste
  • 1 cup quinoa, rinsed well
  • 2 cups vegetable broth or water
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon lemon zest
  • Salt to taste
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 ripe avocado, sliced
  • 2 tablespoons red onion, finely sliced (optional)
  • 2 cups baby spinach or mixed greens
  • 1/4 cup feta cheese, crumbled (optional)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • Salt and pepper to taste

Instructions

  1. Prepare the salmon marinade by whisking together olive oil, lemon juice, minced garlic, honey, salt, and pepper. Set aside for at least 10 minutes.
  2. Rinse quinoa under cold water until water runs clear. In a medium saucepan, bring vegetable broth or water to a boil. Add quinoa and a pinch of salt, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
  3. Transfer cooked quinoa to a bowl. Stir in chopped parsley, lemon zest, and adjust salt to taste.
  4. Preheat grill or grill pan to medium-high. Brush salmon fillets lightly with marinade, reserving some for basting.
  5. Grill salmon skin-side down for 4-5 minutes per side, basting occasionally with reserved marinade, until opaque and flakes easily.
  6. While salmon grills, prepare veggies: dice cucumber, halve cherry tomatoes, slice avocado, and thinly slice red onion if using. Toss baby spinach or mixed greens lightly with olive oil and salt.
  7. Make the dressing by whisking olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
  8. Assemble bowls by dividing quinoa, topping with grilled salmon, fresh veggies, avocado slices, and drizzle with dressing. Sprinkle feta cheese if desired.
  9. Serve immediately or gently toss before serving.

Notes

Let salmon marinade for at least 10 minutes but no longer than 30 to avoid changing texture. Rinse quinoa well to remove bitterness. Use broth instead of water for more flavor. If quinoa is crunchy, let it steam off heat for 5 more minutes. Watch salmon carefully to avoid overcooking. For meal prep, keep components separate and add avocado last to prevent browning.

Nutrition

Keywords: grilled salmon, quinoa bowl, healthy meals, recovery bowl, fresh veggies, easy recipe, summer meal, gluten-free

Find it online: https://merrymorsel.com/fresh-pool-day-recovery-bowl-with-grilled-salmon-and-quinoa-recipe-for-easy-healthy-meals/