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.

Hilary Meyer
Source: Diabetic Living Magazine, Summer 2020

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Recipe Summary

active:
30 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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).

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  • 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; protein 30g 60% DV; carbohydrates 28g 9% DV; exchange other carbs 2; dietary fiber 4g 16% DV; sugars 4g; fat 28g 43% DV; saturated fat 6g 30% DV; cholesterol 69mg 23% DV; potassium 807mg 23% DV; sodium 577mg 23% DV.