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Salmon Quinoa Rice Bowl

Prep Time:

25 minutes

Cook Time:

15 minutes





About the Recipe

A great way to ensure a healthy and filling meal is to include a lean protein, healthy fat and carbohydrate with fiber. This bowl ticks all the boxes with wild salmon, a lean protein which is high in anti-inflammatory omega 3 fatty acids, avocado and lots of crunchy veggies. The quinoa and rice mix adds a filling starchy carbohydrate that is also high in protein and B vitamins.


8 ounces salmon, preferably wild

⅛ teaspoon kosher salt

Pinch of black pepper

2 tablespoons mayonnaise

1 ½ teaspoons Sriracha

1 ½ teaspoons 50%-less-sodium tamari (GF)

1 teaspoon mirin

½ teaspoon freshly grated ginger

¼ teaspoon crushed red pepper

½ cup cooked quinoa

½ cup cooked white rice

1 cup sugar snap peas

½ ripe avocado, chopped

½ cup chopped cucumber


1. Preheat oven to 400ºF. Line a small rimmed baking sheet with foil. Place salmon on the prepared pan. Season with salt and pepper. Bake 12-15 minutes.

2.  Meanwhile, mix mayonnaise and Sriracha in a small bowl; set aside. Whisk tamari, mirin, ginger, crushed red pepper and salt in another small bowl; set aside.

3. Divide quinoa and rice between 2 bowls. Top with salmon, sugar snap peas, avocado and cucumber. Drizzle with the tamari mixture and the mayonnaise mixture. Mix the bowls, if desired and serve.

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