Salmon Quinoa Power Bowls
Published Date: 4/11/2026
Ingredients
- 4 (6-ounce) salmon fillets, skin removed
- 1 cup dry quinoa, rinsed
- 2 cups water or vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon maple syrup
- 3 tablespoons warm water
Instructions
- In a medium saucepan, combine the rinsed quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and set aside.
- Preheat your oven to 400 degrees Fahrenheit. Place the salmon fillets on a parchment-lined baking sheet. Drizzle with olive oil and season evenly with garlic powder, smoked paprika, salt, and black pepper.
- Bake the salmon in the preheated oven for 12 to 15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145 degrees Fahrenheit.
- In a small bowl, whisk together the tahini, fresh lemon juice, maple syrup, and warm water until smooth and pourable. Add more water a teaspoon at a time if the dressing is too thick.
- Divide the cooked quinoa and baby spinach evenly among four bowls. Top each with a cooked salmon fillet, halved cherry tomatoes, and diced cucumber. Drizzle the lemon-tahini dressing over the top before serving.