The Mediterranean Quinoa Salad Bowl
Recipe Type: Main, Breakfast, Lunch
Cuisine: Mediterranean
Serves: 1 serving
For breakfast or lunch, this protein packed bow complete with salmon and egg with keep you full with flavorful olives, feta, and micro greens.
  • 1 cup Baby Spinach
  • a few inches of ½ inch thick Salmon, baked with salt, pepper and olive oil
  • 3 kalamata olives, pitted
  • 1 hard boiled egg
  • drizzle of olive oil (or use some of what the olives are packed in)
  • 1 T feta cheese
  • 2 T micro greens
  • ½ C quinoa, cooked
  • squeeze of lemon
  1. To make salmon, add salt and pepper and olive oil to the top of the fish and bake scale side down at 350 until the fish is flaky and no longer 'wet/translucent' on the inside (about 15 minutes). To check, take your fork and see if you can flake into the fish. Many recipes have you bake salmon in the 400 degree range, but this cooks it slow to keep it moist and will give you more time if you're a beginner to get it just right without rushing.
  2. To compile the bowl and spinach and quinoa at the bottom in two halves. Top with the remaining ingredients and finish with a squeeze of lemon.
Recipe by Honest Cooking at