Paleo-Indian Spiced Salmon and Quinoa Bowl

Discover a delicious and healthy Indian-inspired salmon and quinoa bowl recipe that fits perfectly into the Paleo diet.

Time: (Prep, Cook, Total): Prep: 15 min, Cook: 8 min, Total: 23 min

Servings: 2

Difficulty: Intermediate

Cuisine: Indian, Paleo

Allergens

Fish, Nuts

Salmon fillets (4 oz each), 1 cup quinoa, 1 cup spinach, 1 small cucumber, 1 medium bell pepper, 1/2 red onion, 2 tbsp olive oil, 1 tsp turmeric, 1 tsp ground coriander, 1 tsp garam masala, salt and pepper to taste, fresh lemon juice

Begin by cooking the quinoa according to package instructions. Season salmon fillets with salt, pepper, turmeric, coriander, and garam masala. Heat olive oil in a pan and cook the salmon for 4 minutes per side or until cooked through. Chop spinach, cucumber, bell pepper, and red onion into bite sized pieces. Combine all ingredients in a large bowl and toss with lemon juice. Serve immediately.

This dish is perfect for those seeking a balanced meal that offers both protein and fiber, while staying true to the Paleo lifestyle.

To enhance the flavor, consider marinating the salmon for 15-30 minutes before cooking.

Replace salmon with cod or tilapia. Use cauliflower rice instead of quinoa for a grain-free option.

Grill the salmon and serve over a bed of lettuce.

Bake the salmon in the oven at 400°F (205°C) for 12-15 minutes or until cooked through.

Store cooked salmon in an airtight container in the refrigerator for up to 3 days.

Quinoa can be stored at room temperature in a cool, dry place for up to 6 months. Cooked quinoa should be refrigerated and consumed within 4-5 days.

Arrange the salad ingredients attractively on a plate, with salmon on top, and quinoa as a base. Drizzle with lemon juice for a burst of color.

High in omega-3 fatty acids, protein, and fiber, this dish provides a satisfying and nutritious meal.