High-protein salmon bowl with quinoa

High-protein salmon bowl with quinoa: a satisfying bowl with salmon fillet, quinoa, avocado, edamame and sesame – balanced, with plenty of protein and quick to make.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 580 kcal per serving
• Protein: 35 g
• Fat: 28 g
• Carbs: 42 g

Ingredients

• 250g wild salmon fillet
• 100g quinoa
• 1 avocado
• 100g edamame
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• 1 pinch of salt
• 1 tbsp soy sauce

Method

You’ll need: frying pan · chopping board · knife · sieve

1. Rinse the quinoa thoroughly in a fine sieve and cook it in lightly salted water according to the packet instructions. Then drain briefly and fluff it up.
2. Cut the salmon fillet into bite-sized cubes. Heat a frying pan and fry the salmon in sesame oil over a medium heat until browned all over.
3. Add the soy sauce to the salmon and let it reduce briefly until the fish is glossy outside and still juicy inside. Thaw the edamame if needed or warm them briefly in hot water.
4. Halve the avocado, remove the stone and slice. Divide the cooked quinoa between bowls.
5. Arrange the salmon, edamame and avocado on the quinoa. Sprinkle with sesame seeds.
6. Serve immediately, ideally while still warm.

Good to know

A bowl like this feels like little effort and good food. Warm, fresh and pleasantly satisfying. Just right when you want it uncomplicated.

Swaps

Quinoa → brown rice (a little more manganese and pleasantly mild). Sesame oil → olive oil (more monounsaturated fatty acids). Edamame → chickpeas (more fibre). Soy sauce → tamari (a gluten-free alternative with a similar flavour).

Allergens

Contains fish, soya and sesame; suitable for children in small, well-cooked pieces, and in pregnancy only eat the salmon fully cooked through. Contains: gluten (soy sauce).

Dairy-free recipes