Salmon and Quinoa Power Bowl (45g Protein)

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Say hello to the Salmon and Quinoa Power Bowl—your new mealtime buddy that’s as comforting as a hug.

Starting GLP-1 meds can feel like a wild ride, right? Nausea, tummy troubles, and all that jazz. But don’t worry, we’ve got your back.

This bowl mixes tender roasted salmon with hearty quinoa and crisp veggies, creating a tasty and balanced meal. It’s packed with protein to keep you satisfied, healthy fats for energy, and fiber to keep things moving smoothly. Plus, it’s gentle on the stomach, making it a great choice if you’re feeling a bit off.

Let’s dive into this deliciousness and give your body the love it deserves!

Salmon and Quinoa Power Bowl ready for lunch or dinner.

Why You’ll Love This Recipe (Especially if you are on a GLP-1 medication)

High in Protein: Each serving provides a substantial amount of protein from salmon and quinoa, supporting muscle maintenance and promoting satiety.
Low in Simple Carbohydrates: Quinoa offers complex carbohydrates that provide sustained energy without causing rapid blood sugar spikes.
Rich in Healthy Fats: Salmon and olive oil contribute omega-3 fatty acids, which are beneficial for heart health and may help reduce inflammation.
Fiber-Rich: The inclusion of quinoa and vegetables adds dietary fiber, aiding digestion and promoting a feeling of fullness.
Easy on Digestion: The combination of lean protein and gentle fiber sources makes this meal suitable for those with sensitive digestive systems.

Salmon and Quinoa Power Bowl Recipe

INGREDIENTS

1 cup quinoa
2 cups water or low-sodium vegetable broth
4 salmon fillets (about 6 ounces each)
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 cucumber, thinly sliced
1 avocado, diced
Fresh herbs (such as cilantro, parsley, or dill), chopped
Lemon wedges, for serving

For the Dressing:

1/4 cup olive oil
1/3 cup freshly squeezed lime juice
3 tablespoons apple cider vinegar
1 tablespoon chili powder
1 teaspoon kosher salt
4 tablespoons chopped fresh herbs (such as cilantro or parsley)

INSTRUCTIONS

Prepare the Quinoa:
- Rinse the quinoa under cold water to remove any bitterness.
- In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is tender and the liquid has been absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork and set aside.
Roast the Salmon:
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with aluminum foil and lightly grease it with 1 tablespoon of olive oil.
- Place the salmon fillets on the prepared baking sheet. Drizzle with the remaining 1 tablespoon of olive oil and season with salt and freshly ground black pepper.
- Roast in the preheated oven for about 10 minutes, or until the salmon is just cooked through and flakes easily with a fork.
Prepare the Dressing:
- In a small bowl, whisk together the olive oil, lime juice, apple cider vinegar, chili powder, kosher salt, and chopped fresh herbs until well combined.
Assemble the Power Bowls:
- Divide the cooked quinoa evenly among four serving bowls.
- Top each bowl with a roasted salmon fillet.
- Arrange the sliced cucumber and diced avocado around the salmon.
- Drizzle each bowl with the prepared dressing.
- Garnish with additional chopped fresh herbs, if desired.
- Serve with lemon wedges on the side.

Substitutions & Tips for the Chef

Variations: Feel free to customize your power bowl by adding other fresh vegetables such as cherry tomatoes, shredded carrots, or baby spinach. You can also sprinkle some feta cheese or toasted nuts for extra flavor and texture.
Meal Prep: This recipe is excellent for meal prep. Prepare the components ahead of time and store them separately in the refrigerator. When ready to eat, assemble the bowls and enjoy.
Dressing: The chili-lime dressing adds a zesty kick to the bowl. Adjust the amount of chili powder to suit your spice preference.