Salmon Grain Bowl Recipe
scottish salmon, quinoa, lentils, rice, herbed yogurt dressing, cucumber, tomato, zaatar chickpeas (gluten-free)
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Cook the Grains
In separate pots, cook quinoa, lentils, and rice according to package instructions. Season with salt and a drizzle of olive oil.
- 2
Prepare the Chickpeas
Rinse canned chickpeas under cold water, then toss them in a bowl with olive oil, za'atar, salt, and pepper. Spread on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 20 minutes, until crispy.
- 3
Cook the Salmon
Season the salmon fillets with salt and pepper. Heat a skillet over medium-high heat, add a tablespoon of olive oil, and cook the salmon for 4-5 minutes on each side or until cooked through and flaky.
- 4
Make the Herbed Yogurt Dressing
In a small bowl, mix Greek yogurt with chopped fresh herbs, a pinch of salt, and black pepper. Adjust seasoning as needed.
- 5
Prepare the Vegetables
Dice the cucumber and tomato into small pieces.
- 6
Assemble the Bowl
In a large bowl, layer the cooked quinoa, lentils, and rice. Top with the roasted chickpeas, cooked salmon, diced cucumber, and tomato. Drizzle with herbed yogurt dressing before serving.
