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Salmon, Veggie, and Quinoa Bowl

This recipe is packed with fiber, protein, good fats, vitamins, and minerals - making it PERFECT for a blood sugar stabilizing dinner.


Here's what you need


1 lb salmon filets

1/4 tsp salt

1/4 tsp ground pepper

4 C green beans, trimmed and cut into 1 inch pieces

1 3/4 C water

3/4 C quinoa (I use red, but white is just as good)

3 Tbsp lemon juice

2 Tbsp olive or avocado oil

1 tsp garlic

1/2 tsp dried oregano

2 roma tomatoes, chopped

1/2 C feta


Here's how you make it

Preheat oven to 400F. Line a large baking sheet with tin foil. Place salmon on sheet and sprinkle with salt and pepper. Bake 20-25 mins, let rest 5 minutes.

Meanwhile, add quinoa and water to a boil in a medium pot. Cover, reduce heat to low and cook for 15-20 minutes until the water is absorbed. Fluff with a fork when finished.

Steam the green beans in a steamer basket over 1 inch water on the stove for about 5 minutes, or microwave with 1 Tbsp of water for 3 minutes.

Whisk together lemon juice, garlic, oregano, and a dash of salt in a small bowl.


To assemble, place quinoa in a large bowl. Arrange salmon, tomatoes, feta cheese, and green beans on top of quinoa, and drizzle with the dressing.

(Makes 4 servings)



You can prep this ahead!


  • In the morning, or on the Sunday before (whatever your least busy day is)

  • Cut veggies ahead.

  • Thaw salmon if using frozen.

  • Mix dressing up to 2 days ahead, shake again before use to mix well.

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