Salmon Quinoa Bowl with Edamame

This delicious salmon quinoa bowl with edamame and a dill-feta dip makes a great lunch or dinner recipe. Healthy, nutritious, satisfying, this bowl is also perfect for meal prep.

Here’s a bowl that has been on my lunch rotation for years, and I figured it was time you learned about it too. I love everything about it: it’s loaded with flavors, well balanced, very satisfying, and colorful too! Eating healthy has never looked so good!!

Basically, it consists of a portion of salmon filet, a portion of quinoa, some crunchy veggies, and a dill-feta dip to enhance all the flavors. This lunch bowl is also easy to customize and it’s my go-to lunch for meal prep. Simply cook and cut all the ingredients separately up to a few days in advance, store in separate glass containers in the refrigerator, and assemble at the last minute when ready to serve.

What goes into this salmon quinoa bowl?

• Salmon fillet. You can go for individual salmon fillets or a large portion, ideally wild-caught. Sockeye salmon works too.
• Quinoa. Always rinse the quinoa before cooking to help get rid of the saponin and thus its bitter flavor.
• Edamame. I used frozen and peeled edamame for ease of use, and simply warmed them up in the microwave before using.
• Cucumber. Use a long English cucumber, and either dice it as shown on the photos ior slice it. There is no need to peel it, but you can peel if you’d like.
• Sour cream. Full-fat is best, but low-fat sour cream works too. Or you can replace with yogurt for a lighter option.
• Feta cheese. I used a fresh block of feta cheese and crumbled it. Ready-to-use crumbled feta is drier and not as tasty as the whole block.
• Lemon. For a touch of acidity and refreshing flavors.
• Fresh dill. It brings up a touch of freshness. Fresh dill also pairs very well with salmon, and fish in general.

How to meal prep salmon quinoa bowl with edamame?

This salmon quinoa bowl recipe is perfect for meal prep for up to 3-5 days in advance. It’s in my opinion the best way to enjoy it! Here’s how to:

• Bake the salmon fillets, until tender. Let cool, then peel off the skin and store ideally in an airtight glass container in the refrigerator. Avoid using of a plastic container that may leave you with a funky taste.
• Cook the quinoa, let cool completely, then store in an airtight container.
• Prepare the dill-feta dip, and store in a glass container. If possible, reserve the dill for later for more freshness. You can also prepare the quick apple cider vinaigrette at the same time and store it in a separate small glass jar in the refrigerator.
• Thaw/chop the veggies. Thaw the edamame, dice or slice the cucumber, and store in an airtight container.

How to assemble salmon quinoa bowls with edamame?

Before serving, lightly warm up the quinoa and the salmon fillets until lukewarm (if meal prepped only). Toss the edamame-cucumber salad with the vinaigrette.

To assemble, divide the quinoa into the bowls. Add the edamame-cucumber salad, scatter the salmon all over, and add a generous spoonful of the dill-feta dip. Toss, and enjoy!

Recipe variations

There are SO many possible variations of this salmon quinoa bowl. Instead of listing them all (which is basically impossible), I’m sharing here my favorite variations of the recipe:

• Replace the quinoa with a portion of couscous or pearl couscous, brown or green lentils, or bulgur.
• Add other veggies, such as sliced radishes, sliced white cabbage or fennel, grated carrots, or avocado slices for a greater source of omega-3 fatty acids.
• Add sautéed green vegetables (zucchini or asparagus in spring/summer, broccoli the rest of the year).
• Make it even more nourishing for those chilly days ahead, by adding sweet potato fries.
• Replace the dill-feta dip with tatziki, whipped feta or this cashew basil dressing.

More lunch bowls you’ll love:

• Green Goddess Quinoa Salad
• Pearl Couscous Bowl with Halloumi
• Sweet Potato and Black Bean Quinoa Bowl
• Vegetarian Cauliflower Burrito Bowl
• Lentil Salad with Zucchini, Feta and Mint

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