Mediterranean Grilled Salmon Bowl with Quinoa & Veggies

🥘 Ingredients

• 150g salmon fillet
• 80g dry quinoa
• 1/2 medium zucchini, sliced
• 1/2 red bell pepper, chopped
• 50g cherry tomatoes, halved
• 30g baby spinach
• 30g feta cheese, crumbled
• 1 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Cook the quinoa as per package instructions and set aside.
2. 2
   Preheat your grill or grill pan to medium-high heat.
3. 3
   Toss zucchini, red bell pepper, and cherry tomatoes with half the olive oil, a pinch of salt, pepper, and half the oregano.
4. 4
   Grill the veggies for 4-5 minutes, turning until tender and slightly charred. Remove and set aside.
5. 5
   Brush the salmon with remaining olive oil, sprinkle with salt, pepper, remaining oregano, lemon zest, and minced garlic.
6. 6
   Grill the salmon skin-side down for 3-4 minutes, then flip and grill another 2-3 minutes until just cooked through.
7. 7
   In a bowl, layer quinoa, spinach, grilled veggies, and crumble feta on top.
8. 8
   Place flaked grilled salmon over the bowl and drizzle with lemon juice.
9. 9
   Garnish with fresh parsley and serve immediately.

📊 Nutritional Information

• Vitamin A: 80% DV
• Vitamin C: 90% DV
• Vitamin D: 40% DV
• Calcium: 15% DV
• Iron: 18% DV
• Fiber: 7g
• Potassium: 970mg
• Magnesium: 19% DV
• Omega-3 fatty acids: 1300mg

💡 Cooking Tips

• For extra crispy salmon skin, make sure the grill/pan is well preheated before placing the fillet skin-side down.
• Let the quinoa rest covered for 5 minutes after cooking to absorb any excess moisture.
• Marinate the salmon for 20 minutes with garlic, oil, and oregano for deeper flavor if you have time.
• Always check the thickness of your fillet—thicker pieces may need 1-2 extra minutes grilling.
• If you prefer, substitute grilled veggies with seasonal local vegetables.