Salmon Poke Bowl Recipe with Quinoa || Taste-wise, think deconstructed sushi, with—in addition to quinoa and salmon—chopped avocado, cucumber, shredded carrot, and green onions, all lightly dressed in a sushi-inspired blend of avocado oil, rice wine, and tamari.
About this salmon poke bowl recipe
Meet my go-to lunch of late. This super healthy, flavor-packed, easy-to-make salmon poke bowl recipe with quinoa and loads of veggies.
Guys, this salmon poke bowl is so yummy. I ate this for lunch three days straight. Because one, it’s delicious. Two, with the quinoa and salmon cooked ahead of time, it is SO quick to make. And three, it’s super healthy—hello good fats (salmon and avocado) and protein (quinoa).
Let’s talk food prep.
At the beginning of the week, I often make a batch of quinoa to have on hand for quick, healthy lunches. I can’t recommend this enough. Quinoa is perfect for throwing into salads and it keeps for a good few days in the refrigerator.
How to cook quinoa?
- Rinse 1 cup of dry quinoa in cold water.
- Place the rinsed quinoa in a small stop top pot with a glug of olive oil and toast the quinoa over medium-high heat for a minute or two.
- Add 2 cups of water and bring to a boil.
- Reduce heat and let the quinoa simmer for 12-15 minutes (uncovered) until all the water is absorbed.
Store the quinoa in the same pot (covered) in the fridge for 2-3 days, using it for salads like this herb-loaded kale and quinoa salad.
How to make this Salmon Poke Bowl Recipe
- To make your life that much easier, cook your salmon and quinoa ahead of time. I like to have roasted salmon or chicken in the fridge, ready for lunchtime use.
- With the salmon and quinoa ready to go, prep the avocado, cucumber, carrot, and green onion. Place the veggies in a medium-sized salad/serving bowl, alongside the salmon and quinoa.
- In a mason jar (or small bowl), combine the avocado oil, rice wine vinegar, and tamari).
- Drizzle over the salmon poke bowl and sprinkle some black and white sesame seeds over the top. Mix and dig in.
Portion-wise, this salmon poke bowl recipe makes a yummy, healthy lunch (or dinner) for one, but it can be easily adapted for a larger crowd. It also works well as a side, without the salmon, and would be equally good served with some crispy, tofu.
If you give this salmon poke bowl recipe a try, let me know in the comments below. I love to hear from you!
xo Bri
Looking for easy, healthy lunch recipes? Try these favs!
- Sweet potato buddha bowl
- Fav green salad
- Herb-loaded kale and quinoa salad
- Coconut and sweet potato soup
Salmon Poke Bowl Recipe with Quinoa
Ingredients
- 1/2 cup roasted salmon
- 3/4 cup cooked quinoa tri-color or regular
- 1 medium carrot peeled and shredded
- 1 green onion washed and chopped
- 1 small cucumber washed and chopped into small bites
- half a ripe avocado chopped into bites
- black and white sesame seeds to garnish
- pinch of kosher salt
- Dressing
- 1 tbsp avocado oil
- 4 tsp rice wine vinegar
- 2 tsp tamari sub – soya sauce
Instructions
- Prep/chop veggies and place in a medium-sized salad bowl, along with the salmon and quinoa.
- In a mason jar (or bowl) combine dressing ingredients.
- Drizzle dressing over the salmon, quinoa and veggies.
- Add a pinch of kosher salt and garnish with black and white sesame seeds.
- Mix and enjoy!
Did you make this recipe? Tag @mondaysundaykitchen on Instagram and hashtag it #mondaysundaykitchen!
This looks delicious…..going to try it!
Made this once a couple of weeks ago. Tonight my 16YO soon requested I maker it again. It’s a hit!
Do you have a recipe for the roasted salmon
Hi Lea, I don’t have one up on the site (yet), but for this recipe, I used leftover roasted salmon—a large filet, roasted at 375 degrees on a sheet pan flesh-side up for about 20-25 minutes (this really depends on the thickness of your fish, so check at 20 minutes to see if it’s cooked). I drizzled olive oil over the top and gave the fish a generous sprinkle of kosher salt before roasting.
Delicious loved it !! Even my 9 years old granddaughter love it !!😁😁
This was just delicious! Also my first experience with quinoa and not my last. Even my husband loved it.
I did want to add that I rinsed and drained the quinoa beforehand and then toasted in a nonstick ceramic pan. THEN I cooked in a covered pan for 15 minutes, fluffed with a fork, then covered pan and left to sit for 15 min.
Yes! Music to my ears! I’m so glad you enjoyed it. I absolutely love quinoa — it’s so healthy and versatile! xo Bri
Hi,
Have you tried making this as a mixed bowl? Without the avocados of course. Do you think it would keep well?
I was so happy to find this wonderful recipe. I had a quinoa poke bowl for the first time in Madeira last week and fell in love with it and it’s wonderful to be able to make it myself. Thankyou!