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+ servings
Salmon, quinoa and fresh vegetables on two grey plates.

Salmon and Rainbow Quinoa

Yield: 4
Prep Time: 15 mins
Cook Time: 30 mins
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This Salmon and Rainbow Quinoa recipe is fresh and simple. It is a deliciously satisfying meal you will feel good about eating.


  • 1-2 Roma tomatoes
  • 1/2 cup red cabbage, thinly sliced
  • 1/2 jalapeño
  • 1 avocado
  • 1/4 cup cilantro, lightly packed
  • 1/2-1 tsp. lime juice, or to taste
  • 1 cup uncooked quinoa
  • 24 oz salmon, 4 filets
  • olive oil
  • salt


  • Prep Fresh Ingredients: Dice the tomatoes. Chop up the cabbage. The thinner and smaller the cabbage, the better! Remove the seeds from the jalapeño and finely dice the jalapeño. Cut the avocado into cubes. Roughly chop the cilantro. Combine the tomatoes, cabbage, jalapeño, avocado, cilantro, lime juice and a couple pinches of salt in a bowl. Set aside or store in the fridge until needed.
  • Cook Quinoa: Prepare quinoa according to package instructions. Season with salt to taste (a few big pinches).
  • Prep Salmon: Season both sides of the fish with a couple pinches of salt and lightly coat the fish with olive oil (about 1 tsp./filet).
  • Cook Salmon: In a large pan over medium to medium/high heat, cook the fish for 3-4 minutes on each side. OPTIONAL: Squeeze a little lemon or lime juice over the salmon as it cooks.
  • Assemble: Serve up the quinoa and salmon. Top with a handful of the fresh ingredients. Serve with lime wedges if desired. Enjoy!


TIME SAVING TIP: Make quinoa ahead of time and store in the fridge.


Serving: 1portion | Calories: 504kcal | Carbohydrates: 35g | Protein: 46g | Fat: 22g | Sodium: 731mg | Fiber: 7g | Sugar: 2g
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