Quinoa and Spinach Breakfast Bowl with Grilled Salmon
A nutritious breakfast bowl featuring protein-packed quinoa, sautéed spinach, and grilled salmon, topped with a lemon-tahini dressing for a refreshing flavor. Perfect for boosting iron levels while being mindful of high blood pressure.
Quinoa and Spinach Breakfast Bowl with Grilled Salmon is a breakfast recipe ready in about 30 minutes. Each serving has approximately 917 kcal, 69g protein, 92g carbs, 31g fat.
Rinse quinoa under cold water. In a pot, combine quinoa and water; bring to a boil. Reduce heat, cover, and simmer for 15 minutes until water is absorbed.
While quinoa is cooking, heat olive oil in a skillet over medium heat. Add spinach and sauté for 3-4 minutes until wilted.
Season the grilled salmon fillet with salt and pepper, then grill for about 4-5 minutes on each side until cooked through.
In a small bowl, whisk together lemon juice, tahini, salt, and black pepper to make the dressing.
Once the quinoa is cooked, fluff with a fork and serve in a bowl topped with sautéed spinach and grilled salmon. Drizzle with the lemon-tahini dressing.