Quinoa Salmon Bowl
Matthew Kadey, MS, RD
Matthew Kadey, MS, RD
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550 Calories
46 g Carbs
36 g Protein
24 g Fat
Total Time
4 servings

This dish will "bowl" you over with great flavors, textures, and a healthy balance of macronutrients. Plus, by serving everything in a bowl, all the ingredients are deliciously mixed together instead of getting pushed around on a plate. The quinoa, salmon, and mango sauce can be prepared ahead of time and kept chilled separately for up to 3 days.


  • 1 cup raw quinoa
  • 16 oz wild salmon
  • 1 mango, peeled and sliced
  • ½ cup lite coconut milk
  • 2 tsp curry powder
  • 2 tbsp rice vinegar
  • 1 tbsp ginger, minced
  • 1 clove garlic, minced
  • ¼ tsp sea salt
  • 4 cup baby spinach
  • 1 cucumber, chopped
  • 2 cup cherry tomatoes
  • 1 avocado
  • 4 tbsp pumpkin seeds

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  1. Bring the quinoa and 1-3/4 cups water to a boil with a couple pinches salt in a medium saucepan.
  2. Reduce the heat to medium-low, and simmer, covered, until the quinoa is tender and the liquid has been absorbed, about 15 minutes. Set aside covered for 5 minutes, then fluff the quinoa with a fork.
  3. Meanwhile, preheat the oven to 400 degrees F. Place the salmon on a greased or parchment-lined baking sheet, skin-side down. Season the fish with salt and pepper. Bake for 12 minutes, or until the fish is just cooked through in the center. Let the salmon rest 5 minutes, then gently break it apart into large chunks.
  4. Blend together the mango, coconut milk, curry powder, rice vinegar, ginger, garlic and salt until smooth.
  5. To serve, divide the quinoa, spinach, cucumber, tomatoes, avocado, and salmon among four serving bowls. Drizzle on mango sauce and garnish with pumpkin seeds.

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