High-Protein Veggie & Salmon Lunch Bowls

Ingredients

• 1 To taste black pepper
• 0.5 Medium cucumber
• 1 cup Cherry tomatoe
• 1 To taste salt
• 2 cup Cooked quinoa
• 0.5 cup Plain greek yogurt (optional topping)
• 2 cup Baby spinach or mixed green
• 2 Small (about 100g each) salmon fillet
• 1 cup Chickpeas (drained & rinsed)
• 2 tbsp Olive Oil
• 0.5 tsp Garlic powder
• 2 tbsp Lemon juice
• 1 tsp Dried oregano or italian herb

Method

1. 0

   Cook quinoa according to package directions if you haven’t already, then set aside to cool slightly.

2. 1

   Preheat a pan over medium heat. Pat salmon dry, drizzle with a little olive oil, and season with salt, pepper, garlic powder, and oregano.

3. 2

   Cook salmon 3–4 minutes per side (or until just cooked through), then let it rest and flake into large chunks.

4. 3

   While salmon cooks, chop cherry tomatoes and cucumber, and rinse and drain chickpeas.

5. 4

   Assemble bowls: divide quinoa, spinach/greens, chickpeas, tomatoes, and cucumber between 2 containers or bowls.

6. 5

   Top each bowl with flaked salmon. In a small bowl, whisk olive oil, lemon juice, a pinch of salt and pepper into a quick dressing, then drizzle over bowls.

7. 6

   Add a spoonful of Greek yogurt on top if you like extra protein and creaminess. Store in the fridge and enjoy cold or gently reheated (add yogurt after reheating).

Nutrition Facts