Grilled Salmon and Quinoa Buddha Bowl
Pan-seared salmon fillet with fluffy quinoa, roasted vegetables, and tahini dressing
Grilled Salmon and Quinoa Buddha Bowl is a lunch recipe ready in about 30 minutes. Each serving has approximately 598 kcal, 47g protein, 62g carbs, 21g fat. It fits a high-protein diet.
Rinse quinoa and cook in vegetable broth for 15 minutes until fluffy
While quinoa cooks, toss broccoli with 0.5 tbsp olive oil, salt, and pepper
Roast broccoli at 400°F for 12 minutes until tender-crisp
Pat salmon dry and season with salt, pepper, and minced garlic
Heat 1 tbsp olive oil in a skillet over medium-high heat
Cook salmon skin-side up for 4 minutes, then flip and cook 3-4 minutes until cooked through
Make tahini dressing by whisking tahini, lemon juice, 2 tbsp water, and salt
Assemble bowl with quinoa base, top with salmon, roasted broccoli, tomatoes, and cucumber
Drizzle with tahini dressing