Name: Salmon Quinoa Bowl With Tahini Dressing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1/3 cup quinoa, dry (or 1 cup cooked); 2 pieces of salmon fillets, fresh (about 4-6 ounces each); 2 cups broccoli florets (or other vegetables of choice); 1 large bell pepper, cored and chopped (or other vegetables of choice); 1 Tbsp olive oil, divided; Salt and pepper, to taste; 1/4 cup tahini; 1 Tbsp olive oil; 1/4 cup fresh parsley; 1/4 cup fresh dill; 2 cloves garlic; 3 Tbsp lemon juice; 1/2 tsp maple syrup; 2 Tbsp hot water (adjust as needed for consistency); Salt and pepper, to taste

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Introduction

This Salmon Quinoa Bowl with Tahini Dressing is a vibrant, nutritious meal perfect for a wholesome lunch or dinner. It combines tender roasted salmon, colorful veggies, and fluffy quinoa, all brought together with a creamy, zesty tahini sauce.

A white bowl contains a bed of light beige quinoa at the bottom, topped with a pink piece of cooked salmon in the center. Around the salmon, there are green roasted broccoli florets and bright red roasted bell pepper pieces. A creamy light green dill sauce is drizzled over the salmon and vegetables in several spots. A silver fork rests on the right side of the bowl, touching the salmon. The bowl sits on a white marbled surface with a cloth napkin on the left, a halved lemon at the bottom right, and a glass jar filled with similar green sauce near the top left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup quinoa, dry (or 1 cup cooked)
2 pieces of salmon, fresh (about 4-6 ounces each)
2 cups broccoli florets (or other veggies)
1 large bell pepper, cored and chopped (or other veggies)
1 Tbsp olive oil, divided
Salt and pepper, to taste
1/4 cup tahini
1 Tbsp olive oil
1/4 cup fresh parsley
1/4 cup fresh dill
2 cloves garlic
3 Tbsp lemon juice
1/2 tsp maple syrup
2 Tbsp hot water
Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 400°F and line a large baking sheet with parchment paper. While the oven heats, chop the broccoli, bell pepper, or any other vegetables you choose into smaller pieces.
Step 2: If you are using dry quinoa, cook it according to package instructions. For 1/3 cup dry quinoa, use just under 2/3 cup water and cook until fluffy. Set aside once done.
Step 3: Place the chopped vegetables on the lined baking sheet. Toss them with half of the olive oil, salt, and pepper. Spread the veggies in an even layer and roast in the oven for 15 minutes.
Step 4: While the veggies roast, prepare the tahini dressing. Combine tahini, olive oil, parsley, dill, garlic, lemon juice, maple syrup, hot water, salt, and pepper in a food processor. Blend until smooth, adding more hot water if needed to achieve your preferred consistency.
Step 5: After 15 minutes, remove the baking sheet from the oven. Create space on the sheet and place the salmon fillets there. Brush the salmon with the remaining olive oil and season with salt and pepper. Return the sheet to the oven and roast for an additional 12-15 minutes, depending on the thickness of the salmon and your preferred doneness.
Step 6: Remove the salmon and vegetables from the oven. The salmon should be cooked through but still tender, and the vegetables fork-tender with light browning.
Step 7: To serve, divide the cooked quinoa between two bowls. Top each bowl evenly with the roasted vegetables and one salmon fillet. Drizzle the tahini dressing over the top and enjoy your wholesome bowl!

Tips & Variations

Swap broccoli and bell pepper for other seasonal vegetables like asparagus, zucchini, or cherry tomatoes for different flavors and textures.
Use fresh herbs like cilantro or basil instead of parsley and dill for a different twist on the tahini sauce.
If you don’t have a food processor, whisk the tahini dressing ingredients vigorously by hand until smooth.
For extra crunch, sprinkle toasted pumpkin seeds or nuts over the finished bowl.

Storage

Store leftover salmon, quinoa, and vegetables separately in airtight containers in the refrigerator for up to 3 days. Keep the tahini dressing in its own container. Reheat the salmon and veggies gently in the oven or microwave before serving. Drizzle with fresh tahini dressing after reheating for best flavor and texture.

How to Serve

A white bowl holds a layered meal with three main parts: the bottom layer is light beige quinoa that looks soft and fluffy, the middle layer contains pink-orange cooked salmon broken into flakes, and the top layer features bright green roasted broccoli and vibrant red roasted bell pepper pieces. All parts are covered with light green creamy sauce, dotted with small herb pieces. A silver fork is placed inside the bowl, with its tines touching the salmon and quinoa. The bowl sits on a white marbled surface with some scattered white flower petals in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Just be sure to thaw it completely before roasting to ensure even cooking and the best texture.

Is this recipe gluten-free and dairy-free?

Yes, this Salmon Quinoa Bowl with Tahini Dressing is naturally gluten-free and dairy-free, making it a great option for those with dietary restrictions.