Thanks to Cedar Bay Grilling Company for providing their delicious salmon for my Grilled Salmon Quinoa Bowl. All opinions are my own.
Veggie Bowls have been all the rage for a while. There’s just something comforting about eating an entire meal out of a bowl. Since I love seafood, I created a Salmon Quinoa Bowl. This protein and veggie bowl is my favorite meal when entertaining.
Veggie Bowls are beautiful and colorful. When I decided to introduce my husband to this delicious trend, I knew I needed to bring my A-game when it came to protein. He doesn’t do tofu or tempeh. He just doesn’t.
Grilled Salmon is a family favorite and I have to tell you this protein and veggie bowl is scrumptious.
The perfect meal-in-a-bowl consists of protein, beans, grains (quinoa, brown rice, soba noodles, wheat berries), veggies and greens (kale, chard, spinach, carrots, squash, etc.).
I love that you can mix and match the bowl ingredients according to your taste. You can also add extras like hummus, sauces, nuts, seeds, and herbs.
Grilled Salmon Quinoa Bowl
My Grilled Salmon Veggie Bowl includes salmon, quinoa, golden raisins, crispy chickpeas, feta, and baby kale, topped with a lemon vinaigrette. The beauty of a Veggie Bowl is that you can leave off what you don’t like and add in the ingredients you do like.
Bake the Chickpeas
To give the chickpeas a crunch, heat the oven to 400º F. Rinse and blot one can of chickpeas (aka garbanzo beans) with a paper towel.
Place the beans in a bowl and add 2 tablespoons olive oil, a dash of garlic salt and cayenne pepper. Spread on a baking sheet and bake for 15-20 minutes. Watch closely to prevent burning. Let cool.
Cedar Bay Grilling Company
When I grill salmon, only the best will do. After one bite of Cedar Bay Gilling Company’s salmon, I was hooked! Award-winning Cedar Bay Grilling Company is located in a tiny South Shore hamlet of Blandford, Nova Scotia.
I love the gourmet appeal of the salmon and how easy it is to prepare. The salmon is preseasoned to perfection and comes packaged with the plank, ready to grill.
Cedar Bay Grilling Company Applewood with Orange & Ginger Cedar Planked Atlantic Salmon
For this recipe, I’m going with the orange and ginger salmon. It pairs perfectly with my orange vinaigrette.
How To Grill the Salmon
One cedar planked Atlantic salmon serves 6 so it’s the perfect size for a dinner party. The oven-safe cedar plank is presoaked so you don’t have to worry about soaking the plank first.
Preheat the grill to medium-high heat. Place the planked salmon on the grill and close the cover. grill for 18-20 minutes or until the core temperature reaches 145ºF.
Make the Orange Vinaigrette
While the salmon is grilling, I cook the quinoa according to the directions on the package. It takes about 15 minutes. I add a little salt, pepper and a tiny dash of cayenne pepper and it’s good to go.
Then I make the orange vinaigrette by whisking together orange juice, zest, sugar, dijon mustard, and salt in a small bowl.
Slowly add the oil, whisking constantly until well blended. Whisk in salt and pepper.
Assemble the Grilled Salmon Quinoa Bowl
I always like to make sure my Grilled Salmon Quinoa Veggie Bowl is pretty, kind of like eye candy. Remove the tough stems from the kale and tear into bite size pieces. You can also use spinach leaves or romaine lettuce in place of the kale.
Arrange the kale on the bottom of the bowl. Add salmon and 1/2 cup quinoa. Top with golden raisins and roasted chickpeas. Sprinkle with feta cheese crumbles. Drizzle with orange vinaigrette.
Helpful Hint: I like to add my homemade orange vinaigrette on the side. One of my pet peeves is an overdressed veggie bowl or salad. That’s why I always order it on the side at restaurants and serve it on the side when I’m entertaining or when it’s just my hubby and me.
- Cedar Bay Applewood with Orange & Ginger Cedar Planked Atlantic Salmon (24 oz)
- 1 can roasted chickpeas (aka Garbanzo beans)
- 1 cup golden raisins
- Baby kale (tough stems removed) OR romaine
- 2 cups cooked Red Quinoa (prepared according to package directions)
- 4 oz. feta crumbles
- Juice from 1-1/2 oranges
- 1/2 tsp. grated orange zest
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- 3 Tablespoons olive oil
- Salt and pepper to taste
- Preheat the grill to medium-high heat. Place the planked salmon on the grill and close the cover. Grill for 18-20 minutes or until the core temperature reaches 145º F.
- Cook the quinoa and roast the chickpeas while the salmon is grilling.
- Make the Orange Vinaigrette by whisking the orange juice, zest, sugar, mustard and salt in a small bowl. Slowly add the oil, whisking constantly until well blended. Whisk in salt and pepper.
- Place kale in six bowls. Cut the salmon into six portions. Place the salmon and quinoa over the kale. Top with chickpeas, raisins and feta.
- Drizzle with Orange Vinaigrette.
Serving Size4 oz. salmon
Amount Per Serving Calories 446Total Fat 19gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 12gCholesterol 41mgSodium 292mgCarbohydrates 54gFiber 9gSugar 23gProtein 20g
The Cedar Planked Atlantic Salmon from Cedar Bay Grilling Company is easy to prepare and the quality is beyond superb!
When I created this recipe, I had no idea what a hit it would be with the family. It’s definitely a keeper!
You can find Cedar Bay Grilling Company products at local markets including Kroger, Publix, Hannaford, Safeway, Albertsons, Fred Meyer, Ralph’s, Giant, Giant Eagle, Stop n’ Shop, and Roche Bros.