Mediterranean Quinoa Bowl with Salmon

This healthy and delicious Mediterranean salmon salad bowl is one of my go-to recipes when I need to get a fresh meal on the table fast BONUS: its very filling and satisfying. It’s packed with protein like chickpeas, quinoa, salmon and filled with fresh veggies like cucumber, tomatoes, avocados. Its filled with tender buttery, flaky salmon, fresh veggies, salty feta cheese, and a delicious vinaigrette to pull it all together. It’s the perfect weeknight dinner that will take just a few minutes to make. 

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MEDITERRNEAN QUINOA BOWL, SERVES 4-5

INGREDIENTS

For the Salmon

• 1 lb salmon, 3-4 oz each fillet
• kosher salt
• freshly ground black pepper
• avocado or olive oil for pan frying about 1 tablespoon

Grain Bowl:

• 2 ½ cups cooked quinoa** from about 1 1/2 cup uncooked quinoa
• 5 cups chopped romaine or organic spring mixed greens
• 3 Persian cucumbers or 3/4 English cucumber
• 1 ½ cup halved baby tomatoes, halved
• ½ cup sliced red onion
• 1 can chickpeas, drained and rinsed
• ½ cup pitted kalamata olives, halved
• 1 jalepeno sliced, optional
• Herbed Vinaigrette ( this recipe makes more than you really need, but it stays very well for weeks refrigerated)
• ½ cup cold pressed extra virgin olive oil
• juice from one large lemon, about ½ cup 
• 2 tablespoons finely chopped fresh oregano leaves or 1 tablespoon dried
• 3 tablespoons finely chopped fresh dill or 1 teaspoon dried
• 3 tablespoons fresh chopped parsley
• 4 cloves garlic, grated or minced, about 1 leveled teaspoon, use less if you don’t like the strong flavor
• pinch of sumac, optional
• sea salt, as needed
• freshly cracked black pepper

INSTRUCTIONS

1. **Combine 1 part rinsed quinoa with 2 parts water or any liquid like veggie broth in a small saucepan. Bring to a boil over medium-high heat. Then lower the heat to a simmer. Cook until quinoa absorbs all the liquid. About 10-15 minutes. Remove from heat. Cover and let it rest for 5 minutes. Remove lid and fluff quinoa with a fork. Set aside to cool slightly. 
2. Bring the salmon to room temperature and then pat the fish dry with a paper towel. Season the salmon liberally with salt and pepper.
3. Heat a large pan over medium-high heat. Once hot, add 1/2 tablespoon of avocado or olive oil.
4. Cook the salmon 4-5 minutes per side until golden brown and cooked through.
5. In a small bowl combine the vinaigrette ingredients. 
6. In a bowl combine the sliced cucumber, baby tomatoes, red onion, warm quinoa, jalapeño if using, and chickpeas. Toss 2-3 tablespoons of the vinaigrette. Mix well. Set aside to marinate for about 10 minutes.
7. In about 4-5 bowls place a handful of greens. Divide the marinated cucumber, cherry tomato, chickpeas,onion mixture between the bowls. Finally top with cooked salmon, pitted kalamata olives, and diced avocado. Pour a little vinaigrette over the salmon and serve.