Grilled Salmon and Quinoa Power Bowl with Avocado and Eggs

This Grilled Salmon and Quinoa Power Bowl with Avocado and Eggs is the ultimate nutritious and satisfying meal that’s perfect for lunch or dinner. Featuring protein-rich grilled salmon, fluffy quinoa, creamy avocado, and soft-boiled eggs, it’s a wholesome bowl packed with vibrant flavors and textures. The addition of fresh veggies and a tangy lemon herb dressing ties everything together, making this power bowl as delicious as it is healthy. Whether you’re meal-prepping for the week or looking for a quick, balanced meal, this bowl will keep you energized and satisfied!

Grilled Salmon and Quinoa Power Bowl

Why You’ll Love This Recipe

You’ll love this recipe because it’s a well-rounded meal that’s easy to prepare and bursting with fresh, wholesome ingredients. The grilled salmon adds a savory, smoky flavor, while the quinoa provides a hearty base. The creamy avocado and soft-boiled eggs add richness, making every bite satisfying and delicious. Plus, it’s packed with healthy fats, protein, and fiber, making it perfect for fueling your body. This power bowl is versatile, customizable, and sure to become a go-to in your healthy recipe collection!

The Recipe

Ingredients:

For the Grilled Salmon:

  • 2 salmon fillets (6 oz each)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Salt and pepper to taste

For the Quinoa Bowl:

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 ripe avocado, sliced
  • 2 soft-boiled eggs, halved
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 2 cups mixed greens or baby spinach
  • 2 tablespoons fresh parsley or cilantro, chopped

For the Lemon Herb Dressing:

  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon honey or maple syrup
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste

Step-by-Step Instructions:

  1. Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside to cool slightly.
  2. Prepare the salmon: In a small bowl, whisk together the olive oil, lemon juice, garlic powder, paprika, salt, and pepper. Brush this mixture over the salmon fillets.
  3. Grill the salmon: Preheat a grill or grill pan over medium-high heat. Place the salmon fillets skin-side down and cook for 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
  4. Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, minced garlic, honey (or maple syrup), chopped dill, salt, and pepper until well combined.
  5. Prepare the other ingredients: While the salmon is cooking, slice the avocado, halve the soft-boiled eggs, and chop the vegetables.
  6. Assemble the bowls: Divide the cooked quinoa evenly between two bowls. Top each bowl with a grilled salmon fillet, sliced avocado, soft-boiled eggs, cherry tomatoes, cucumber, red onion, and mixed greens.
  7. Add the dressing: Drizzle the lemon herb dressing over the bowls and garnish with fresh parsley or cilantro.
  8. Serve and enjoy: Serve immediately and enjoy this vibrant, nutrient-packed power bowl!

Serving and Storage Tips

  • Serving: Serve this bowl warm or at room temperature. It’s perfect for a balanced meal on its own, but you can also pair it with a slice of crusty bread or pita for a more filling meal.
  • Storage: Store any leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat the quinoa and salmon separately before assembling the bowl to maintain the best texture.

Helpful Notes

  • If you prefer a spicier kick, add a sprinkle of red pepper flakes to the dressing or marinate the salmon with a pinch of cayenne pepper.
  • For a vegetarian version, swap the salmon for grilled tofu or roasted chickpeas.
  • Make sure to use ripe avocados for the best creamy texture and flavor.

FAQs

1. Can I use a different type of fish?
Yes! This recipe works well with other fish like trout, cod, or tilapia. Adjust the cooking time as needed depending on the thickness of the fillets.

2. How do I make perfectly soft-boiled eggs?
For soft-boiled eggs with a runny yolk, boil the eggs for 6-7 minutes, then transfer them to an ice bath for a few minutes to stop the cooking.

3. Can I make this bowl ahead of time?
Yes, you can prep the quinoa and dressing, and cook the salmon ahead of time. Store each component separately in the fridge and assemble the bowl just before serving.

4. What other vegetables can I add?
Feel free to add roasted sweet potatoes, bell peppers, or steamed broccoli for added color and nutrients.

5. Can I use a different grain instead of quinoa?
Absolutely! You can use brown rice, farro, or even couscous as the base for this bowl.

Final Thoughts

This Grilled Salmon and Quinoa Power Bowl with Avocado and Eggs is a wholesome, delicious meal that’s packed with nutrients and bursting with fresh flavors. With its combination of grilled salmon, fluffy quinoa, creamy avocado, and vibrant vegetables, it’s the perfect way to enjoy a balanced meal. Serve it for lunch, dinner, or even meal prep for the week. Every bite is a delight!

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