Salmon Tart Cherry Quinoa Power Bowl
Savor a vibrant power bowl with tart cherries, flaky salmon, and quinoa—bursting with flavor and sleep-boosting anti-inflammatory goodness. Crisp greens, crunchy seeds, and a zesty vinaigrette make every bite a delight. Perfect for a quick,nourishing dinner that soothes body and mind!
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Servings: 2
Ingredients
- 1 cup cooked quinoa, (cooled or warm)
- 1 tablespoon avocado oil
- 2 salmon fillets, (about 5 ounces each; or chicken breast)
- 3 cups arugula, (or other greens)
- 1/2 cup unsweetened dried tart cherries
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumbers
- 1/4 cup pumpkin seeds
- 1/4 cup chopped walnuts
Vinaigrette
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper
Instructions
- If not using precooked quinoa, rinse well under cold water to remove saponins. Toast in a dry saucepan over medium heat, stirring frequently to prevent scorching, for 3–5 minutes until fragrant and golden. Add water or broth, then cook per package instructions.
- In a medium skillet, over medium-high heat, heat the avocado oil until hot but not smoking. Add the salmon to the skillet, skin side up. Cook for 3 to 5 minutes, until the flesh is golden brown and releases easily from the pan. Reduce the heat to medium. Flip the salmon so it is skin side down. Continue cooking for another 3 to 5 minutes, or until the salmon is opaque and flakes easily with a fork (internal temperature should reach 145°F).
- Arrange the greens in wide bowls and chop if necessary.
- Top with cooked quinoa, then salmon.
- Scatter tart cherries, carrots, cucumber, pumpkin seeds, and walnuts around the salmon in the bowl.
- Drizzle with the vinaigrette and enjoy!
- Refrigerate leftovers for up to 2 days.
Notes
Meal-prep tip: Chop and batch components ahead; store salmon and quinoa separately.