Greek Salmon Quinoa Bowl | Kara Lydon

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Perfect for a weeknight, make-your-own dinner, these Greek salmon quinoa dishes feature marinated salmon, buttery salmon, fluffy quinoa, fresh vegetables, and a tossed Greek salad. Topped with feta cheese and homemade tzatziki, these dishes are sure to satisfy and nourish!

izitsha ezimbili ze-salmon quinoa yamaGreki eceleni kwezimfoloko ezimbili zesiliva, ithawula lasekhishini, isinkwa se-pita nesitsha se-tzatziki.

Why I Love This Recipe

This recipe is Mediterranean-inspired, boasting a light lemon-herb marinade, juicy cherry tomatoes, pickled cucumbers, rich Kalamata olives, salty feta, and refreshing homemade tzatziki.

My love for Mediterranean food has always been there but I definitely deepened it after my honeymoon in Greece. Give me all the fresh tzatziki and feta!

I’m always looking for ways to bring healthy flavors into the kitchen and this recipe does just that.

The flavors in this dish go so well together and it’s easy to make or even prepare ahead of time. You can make the tzatziki, quinoa, and Greek salad ahead of time (think: Sunday when you have a little time off). Then during the week, an hour before you want to eat, marinate the salmon for 15-30 minutes, bake for 20 minutes, and assemble your dishes!

Speaking of time-saving, you can also cook the salmon a day in advance and buy store-bought tzatziki! Cause, hey, life is busy, right?! As a working mom, I get it. We need to be efficient in the kitchen!

And have you noticed how family-friendly the dishes are?! I have a picky toddler at home and with recipes like these she can choose what she likes, wants to try, and what to pass on. I present. You choose. Moving on.

In fact this is one of my favorite weeknight meals. Satisfying, satisfying, nourishing, and did I mention delicious?!

Ingredients You’ll Need

umfanekiso wezithako zesitsha se-quinoa ye-salmon ye-greek endaweni yemabula enombhalo oyimbondela omnyama.umfanekiso wezithako zesitsha se-quinoa ye-salmon ye-greek endaweni yemabula enombhalo oyimbondela omnyama.

Notes Ingredients

Type of fish: it has a buttery, rich taste and goes well with the taste of orange.

Olive oil: used to marinate the salmon and enhance the flavor of the tzatziki sauce.

Lemon juice: provides a light punch of acidity that compliments the salmon well both in the marinade and in the tzatziki.

Fresh oregano: a staple vegetable in Mediterranean cooking. If you don’t have fresh oregano, dried can work.

Fresh dill: it has a spicy taste that compliments the salmon perfectly and it has a nice aroma.

Garlic: adds a punch of flavor to marinades and tzatziki.

Dijon mustard: adds a spicy, tangy flavor and a hint of spice and pairs well with lemon juice in marinades.

Honey: provides a subtle sweetness to the marinade.

Salt and pepper: important flavor enhancers.

Quinoa: a versatile grain with a nutty, slightly earthy flavor. You can change the rice if you like.

Cherry tomatoes: add a juicy, sweet flavor to the dish.

Cucumber: provides a mild and refreshing flavor to tzatziki that balances garlic and lemon.

Red onion: sharp, spicy taste, adds crunch and depth to the dish.

Kalamata olives: add a rich, slightly salty flavor. Kalamata olives are widely used in Mediterranean cuisine.

Green bell pepper: provides a nice crunch and pop of color.

Mixed vegetables: combine dishes and add extra freshness and crunch

Crumbled feta: provides a creamy texture and some saltiness.

Greek yogurt: the main ingredient of tzatziki that adds a creamy texture to the dish.

Fresh mint: adds a bright and sharp flavor to tzatziki.

Nutritional Benefits of This Recipe

This diet is inspired by the Mediterranean and studies have found that the Mediterranean diet is associated with several health benefits such as reduced incidence of cardiovascular and chronic diseases, improved immune system, and increased longevity. The Mediterranean diet is characterized by a high consumption of fruits and vegetables, cereals, grains, olive oil and nuts.

Salmon, the main source of protein for this dish, is a great source of lean protein, omega-3 fatty acids, vitamin D, B vitamins, selenium, potassium, and antioxidants.

Quinoa, the starch or carb component of this dish, is a nutritious whole grain full of protein, fiber, folate, zinc, and magnesium.

Materials You’ll Need (affiliate links – if you buy I get a small commission)

Mixing Bowl

Rub it

How to Make Greek Salmon Quinoa Dish

isithombe ngesinyathelo sendlela yokwenza isitsha se-quinoa ye-salmon yase-Greek.isithombe ngesinyathelo sendlela yokwenza isitsha se-quinoa ye-salmon yase-Greek.

  1. Prepare the marinade. Combine lemon juice, olive oil, oregano, dill, garlic, Dijon mustard, honey, salt, and pepper in a small mixing bowl until emulsified.
  2. Grill the salmon. In a shallow bowl or large Ziploc, add the salmon and pour half of the marinade over. Allow to marinate for 15-30 minutes in the refrigerator.
  3. Chop the vegetables. In a medium mixing bowl, add the cherry tomatoes, cucumber, red onion, Kalamata olives and green pepper. Pour the remaining marinade over the top and toss to coat.
  4. Prepare the tzatziki. Grate the cucumber and squeeze out any excess water using a cheese cloth or a clean dish towel. Add the cucumber, Greek yogurt, lemon juice, lemon zest, garlic, dill, mint, olive oil and salt to a small bowl and mix until combined.
  5. Bake the salmon and combine the dishes. Place the salmon on a parchment-lined baking sheet, discarding the excess marinade, and bake at 325 degrees until medium or until a fork is inserted into the filet flakes easily, about 18-22 minutes.
  6. To assemble the dishes, divide the quinoa, mixed vegetables, tomato salad, salmon, and feta evenly among the dishes. Serve with a dollop of tzatziki.

Expert Tips

  1. To cook the quinoa: in a small pot, bring 2/3 cup of rinsed quinoa and 1 1/3 cups of water to a boil. Cover and reduce heat to low for 15 minutes (or follow package cooking instructions).
  2. Meal prep: cook the quinoa, make the tzatziki, and mix the tomato salad ahead of time. You can also cook the salmon a day in advance. At night, just mix the dishes!
  3. The salmon can be cooked in advance but I would let it marinate for at least an hour.
    Buy pre-made tzatziki at the store to save time!

I-salmon egcwele isitsha esitsheni se-quinoa ye-salmon ye-Greek enodoli we-tzatziki, i-quinoa, nemifino eqoshiwe.

Storage and Preparation

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Meal prep: cook quinoa, mix Greek salad, and make tzatziki ahead of time and store in separate containers. You can also cook the salmon a day in advance as well (but I prefer to cook mine fresh on the day!). At night, just cook the salmon and put your dishes together! Salmon can be soaked in water up to 1 hour before cooking.

Recipes that Pair Well

Air Fryer Zucchini Chips

Slow Cooker Greek Baked Beans

Air Fryer Cauliflower

Air Fryer Garlic Bread

Isitsha se-salmon ye-Greek quinoa esitsheni esimhlophe esinocezu lwesaumoni, i-tzatziki, i-quinoa, imifino exutshwe nemifino eqoshiwe.

For more quinoa inspiration, check out my other recipes below!

Mediterranean Steak Grain Dish

Vegan Chickpea Burgers

Middle Eastern Spiced Quinoa Salad with Eggplant and Pomegranate

A bowl of ancient letters

Mushroom Black Bean Veggie Burger


Perfect for a weeknight, make-your-own dinner, these Greek salmon quinoa dishes feature marinated salmon, buttery salmon, fluffy quinoa, fresh vegetables, and a tossed Greek salad. Topped with feta cheese and homemade tzatziki, these dishes are sure to satisfy and nourish!

For the Quinoa:

  • 1/2 cup grated cucumber
  • 1 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon juice
  • 1 clove of garlic, minced or minced
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped mint
  • 1/2 tablespoon Olive Oil
  • 1/4 teaspoon salt

For salmon dishes

  • 1/4 cup lemon juice (from 1 large or 1.5 small to medium lemons)
  • 1/2 cup Olive Oil
  • 2 tablespoons fresh oregano, chopped
  • 1 tablespoon fresh dill, chopped
  • 3 small cloves of garlic, chopped
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1.5 lbs salmon (or 4, 6-ounce filets)
  • 2 cups cooked quinoa (from 2/3 cup dry)
  • 1 cup cherry tomatoes, half
  • 1 cup sliced ​​cucumber
  • 1/2 cup chopped red onion
  • 1/2 cup pitted Kalamata olives, halved
  • 1 green bell pepper, chopped (about 1 cup)
  • 4 cups mixed vegetables
  • 1/2 cup crumbled feta cheese

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