Salmon & Quinoa Recovery Bowls
Sunday Prep, Weekday Fuel | Serves 4 | ~35g protein per serving
Your engine runs on what you feed it. This bowl pairs a clean protein source with a complex carb your body can actually use between intervals — the kind of fuel that supports recovery instead of just filling you up.
What You'll Need
Ingredients
4 salmon fillets (~6 oz each)
1 cup quinoa, uncooked
2 cups low-sodium broth (chicken or vegetable)
1 cup cucumber, chopped
1 cup cherry tomatoes, halved
1 avocado, sliced
2 tablespoons olive oil
1 lemon, juiced
Salt, black pepper, and garlic powder to taste
Instructions
Cook the quinoa. Rinse quinoa and simmer in broth per package directions (about 15 minutes) until fluffy. Set aside.
Preheat oven to 400°F. Season salmon fillets with salt, pepper, and garlic powder. Place on a lined sheet pan and drizzle with olive oil.
Roast the salmon for 12–15 minutes, until it flakes easily with a fork.
Build the bowls. Divide quinoa into 4 containers, top with salmon, cucumber, tomatoes, and avocado. Finish with a squeeze of lemon juice. Refrigerate up to 3 days.
Serve It With
Fresh dill or parsley for brightness
A side of greens for extra volume
Hot sauce or a drizzle of tahini if you want more kick
