This salmon quinoa bowl with green beans is a meal that keeps on giving. Pack up any leftovers for a next-day lunch, or make the entire recipe ahead and pack it into individual serving containers for ready-to-go meals. Source: Diabetic Living Magazine, Summer 2020

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Line a large baking sheet with foil. Place salmon on the prepared baking sheet and sprinkle with 1/8 tsp. salt and pepper. Bake until the salmon is no longer opaque in the center and flakes easily with a fork, 20 to 25 minutes. Let rest for 5 minutes, then flake the salmon into bite-size pieces (discard the skin).

  • Meanwhile, bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Add beans; cover and cook until tender-crisp, about 5 minutes. Rinse the beans under cold water, drain well, and set aside. Combine water, quinoa, and 1/8 tsp. salt in the saucepan; bring to a boil. Reduce heat to low, cover, and simmer until the quinoa is tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.

  • Whisk lemon juice, oil, garlic, oregano, and the remaining 1/4 tsp. salt in a small bowl.

  • To serve, divide the quinoa among 4 dinner bowls. Arrange the salmon, beans, tomato, feta, and olives over the quinoa. Drizzle with the dressing and garnish with more fresh oregano, if desired.

Nutrition Facts

484 calories; 28 g total fat; 6 g saturated fat; 69 mg cholesterol; 577 mg sodium. 807 mg potassium; 28 g carbohydrates; 4 g fiber; 4 g sugar; 30 g protein;