thepioneerwoman
Mediterranean Salmon-Veggie Grain Bowl
We're big on grain bowls—this one is easy to make and healthy too!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Bring 3 cups of generously salted water to a boil in a medium saucepan. Add the quinoa and return to a boil. Reduce the heat to a simmer, cover and cook until tender, about ⏱️ 12 minutes. Set the quinoa aside to cool.
2
Meanwhile, preheat the oven to 425˚ and line a baking sheet with foil. Add the salmon, brush with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt and ½ teaspoon pepper.
3
Bake until cooked through, about ⏱️ 10 minutes. Grate 1 tablespoon zest from 1 lemon, place in a small bowl and reserve. Squeeze the juice from the lemon over the salmon and set aside to cool slightly, then flake with a fork into chunks.
4
Squeeze the juice of the remaining 2 lemons into a small bowl. Whisk in the shallot, the reserved lemon zest and the remaining ¾ cup olive oil. Season with salt and pepper to taste.
lemons3
5
Divide the quinoa among bowls. Top with the salmon, cucumber, tomatoes, olives and feta and drizzle with the dressing. Garnish with dill.
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