Description
A delightful and nutritious dish packed with protein-rich salmon, fiber-filled quinoa, and a colorful array of vegetables.
Ingredients
- 1 cup cooked quinoa
- 1 grilled salmon fillet, flaked
- 2 hard-boiled eggs, halved
- 1 ripe avocado, sliced
- Cherry tomatoes, halved
- Fresh spinach leaves
- Kalamata olives
- Fresh herbs (optional for garnish)
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water. In a pot, bring 2 cups of water to a boil, add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed. Fluff with a fork.
- Season the salmon fillet with salt and pepper. Grill over medium heat until fully cooked, about 4-5 minutes per side. Flake the salmon into bite-sized pieces.
- Wash and halve the cherry tomatoes and spinach leaves. Boil the eggs, cool, peel, and halve them. Slice the avocado.
- In a large bowl, arrange the cooked quinoa, flaked salmon, halved eggs, sliced avocado, cherry tomatoes, spinach leaves, and Kalamata olives.
- Sprinkle with salt and pepper to taste. Optionally, garnish with fresh herbs and drizzle with your favorite dressing.
Notes
Customize with different veggies or dressings for added flavor. Great for meal prep!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean