Greek Salmon Quinoa Bowl

Allergens

Fish, Dairy

Ingredients

• 4 oz wild salmon fillet
• 1 cup quinoa, uncooked
• 1 1/2 cups water or chicken broth
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted
• 1/2 cup feta cheese, crumbled
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Rinse quinoa thoroughly under cold water until the water runs clear. In a medium saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes, or until quinoa is cooked and fluffy.
2. Season salmon fillet with salt and pepper on both sides. Heat olive oil in a non stick skillet over medium high heat. Sear salmon fillet for 4 5 minutes on each side, or until cooked through. Set aside to rest.
3. In a large bowl, combine cucumber, cherry tomatoes, red onion, olives, feta cheese, dill, and parsley. Add cooked quinoa and toss gently to combine. Slice salmon into desired portions and serve atop the quinoa mixture.

Chef’s Insight

To enhance the flavor, consider marinating the salmon fillet for 20 minutes before cooking.

Notes

This dish is gluten-free and dairy-free, making it a great option for those with dietary restrictions.