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DinnerFishMediterranean
Mediterranean Quinoa Bowl with Salmon
By Lucas Morgan
Ingredients
Servings
4
- •0.5 cup extra virgin olive oil
- •1 medium lemon (juiced (~3-4 tablespoons))
- •2 tablespoons fresh oregano leaves (may substitute 2 teaspoons dried oregano)
- •1 tablespoon fresh dill (roughly chopped, may substitute 2 teaspoons dried dill)
- •2 cloves garlic (minced)
- •1 teaspoon honey (or maple syrup)
- •0.5 teaspoon sea salt
- •0.25 teaspoon black pepper
- •4 salmon fillets ((1-1 ¼ lbs.) may substitute any protein of choice)
- •1.5 cups cooked quinoa (may substitute couscous (not gluten-free), white or brown rice, or cauliflower rice)
- •4 cups romaine or mixed greens (or any greens of choice)
- •1 cup English cucumber (sliced, or any variety of cucumber)
- •1 cup cherry tomatoes (halved, or any variety of tomatoes)
- •0.5 cup red onion (sliced)
- •1 can garbanzo beans (drained and rinsed)
- •0.33 cup pitted kalamata olives (halved)
- •0.5 cup feta cheese (crumbled, omit for dairy-free)
- •1 medium avocado (sliced or diced)
- •0.5 cup English cucumber (grated and squeezed to remove water)
- •0.5 cup plain Greek yogurt (any plain Greek yogurt will work)
- •1.5 tablespoons lemon juice (fresh)
- •1 tablespoon olive oil (or avocado oil)
- •1 tablespoon fresh dill (may substitute 1 teaspoon dried dill)
- •2 cloves garlic (finely minced or grated)
- •0.25 teaspoon fine salt
- •0.25 teaspoon black pepper
Nutrition (per serving)
Calories
545
Protein
34g
Fat
29g
Carbs
36g
