Fall is coming! And with that comes back-to-school and a crazy amount of activities and schedules! Yet you still want something healthy and flavorful to feed your family. Enter my new favorite way of eating-bowls! The Harvest Salmon Quinoa Bowls with Lemon Tahini Dressing contain healthy grains, healthy proteins, and healthy roasted vegetables. Win! And even better when made with olive oils from our favorite Olive Mill- Queen Creek Olive Mill!
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BECAUSE WE LIKE TO BE COMPLETELY TRANSPARENT, WE DID RECEIVE COMPENSATION FROM QUEEN CREEK OLIVE MILL IN EXCHANGE FOR OUR POST. BUT, WE WILL ALSO TELL YOU WE USED QUEEN CREEK OLIVE OILS (AND THEIR OTHER PRODUCTS) LONG BEFORE OUR PARTNERSHIP (BECAUSE WE REALLY LOVE THEM). AS ALWAYS, OUR RECIPES AND OPINIONS ARE PURELY OUR OWN.
I know, I know, you’re looking at this recipe thinking “whoa, that looks complicated”. Or “whoa, that is a lot of ingredients” but let me tell why it is actually so, so easy to eat this way. First-any of the components can be made ahead of time! Roasting some vegetables for another meal? Roast some extra. Making some quinoa for another recipe? Make some extra. Have a few minutes to spare-throw together the dressing, it will keep in the refrigerator for up to a week! Trust me, not complicated at all.
This is also a great way to get your kids to eat in a healthy manner! Kids love control. They love to choose what goes into their bowl. I put all of the components onto the table and let them choose how much they take of each food. When I was first introducing them to tahini, which is a different flavor for them, I also put a jar of Chimichurri sauce on the table. They could try the Lemon Tahini dressing, and then if they preferred, they could choose to add the Chimichurri instead. More choice. All healthy. Happy dinner table.
Let’s talk ingredients. This recipe contains all whole foods. A healthy mix of healthy complex carbs, healthy fats, and healthy proteins. And I use my favorite olive oil which I get from Queen Creek Olive Mill in Queen Creek, Arizona. This Arizona Extra Virgin Olive Oil is made from olives grown solely in Arizona, milled and bottled at the Olive Mill (which you need to visit on your next trip to Arizona)! I love to support family owned businesses and this one I can truly say is worth supporting!
Here a few of the things I use to make these Harvest Salmon Quinoa Bowls!
Sauce Pan. I love my All Clad pots and pans, and this pan is perfect for making quinoa!
*There are several affiliate links in this post. That means we may earn a small commission if you buy through these links-at no cost to you! Thank you for helping to support our work here at With Two Spoons!
And as an extra special thank you from Queen Creek Olive Mill-they are offering free shipping when you use the code “WithTwoSpoons”! And we all know that you can’t beat free shipping!
Harvest Salmon Quinoa Bowls with Lemon Tahini Dressing
This is the perfect lunch or dinner- can be prepared ahead of time, easily customizable, and healthy!
Ingredients
Roasted Vegetables
- 2 cups sweet potato, diced (1 large sweet potato)
- 3 cups cauliflower florets (bite sized) (1 head of cauliflower)
- 6 carrots (cut into 2 inch sticks)
- 4 teaspoons olive oil (We use Queen Creek Olive Mill Olive Oil!)
- ¼ teaspoon kosher salt
Quinoa
- 1 cup quinoa
- 2 cups water
Roasted Salmon
- 1 pound salmon
- 1 teaspoon olive oil (We use Queen Creek Olive Mill Olive Oil!)
- 2 teaspoons lemon zest
- ¼ teaspoon kosher salt
- fresh pepper to taste
Lemon Tahini Dressing
- 2 cloves garlic
- ½ cup lemon juice
- ¼ cup tahini
- ¼ cup olive oil (We use Queen Creek Olive Mill Olive Oil!)
- 3 Tablespoons nutritional yeast (this is optional-but I wouldn't skip it!)
- 1/4 teaspoon kosher salt
Instructions
Roasted Vegetables
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Preheat oven to 400°F. Prepare 3 baking sheets with parchment paper (one will be used for the salmon).
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Place sweet potatoes into a ziplock bag and add 1 teaspoon of olive oil. Shake until coated. Spread sweet potatoes onto half of a prepared baking sheet.
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Place carrots into the ziplock bag with a teaspoon of olive oil. Shake until coated. Spread carrots onto other half the prepared baking sheet
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Place cauliflower florets into the ziplock bag with 2 teaspoons of olive oil. Shake until coated. Spread cauliflower florets onto a second prepared baking sheet.
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Sprinkle the vegetables with the ¼ teaspoon of kosher salt.
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Place vegetables into preheated oven and roast for 35-40 minutes until tips are caramelized. Remove from oven and allow to cool slightly.
Quinoa
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While the vegetable are roasting, place 1 cup of quinoa and 2 cups of water into a small saucepan. Bring to a boil.
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Turn down to a simmer and cover. Simmer quinoa for 15-20 minutes or until water is absorbed. Allow to cool for 5 minutes. Fluff with a fork.
Salmon
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On the third prepared baking sheet, lay out your salmon fillet, skin side down.
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In a small bowl, combine olive oil, lemon zest, and salt. Spread over salmon.
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Roast the salmon in your 400°F oven for 20 minutes or until desired consistency. (The salmon can go in the oven with your vegetables-just put it in for the last 20 minutes of the vegetable roasting)
Lemon Tahini Dressing
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Place garlic into a high speed blender or food processor. Pulse until garlic is minced.
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Add lemon juice, tahini, nutritional yeast, olive oil, and salt. Blend until smooth. Add water if needed to get dressing to your desired consistency.
Assembly
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In a bowl, place a large scoop of quinoa, a quarter of the roasted vegetables, a quarter of the salmon. Repeat until all 4 bowls are filled.
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Drizzle with lemon tahini dressing.
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Enjoy!
Recipe Notes
*This recipe looks really daunting, as there are a fair amount of steps: but it iso the easiest recipe ever if you just keep some of the components in your refrigerator! I always keep some of this dressing handy (it will keep for up to a week), and some cooked quinoa (it will also keep for up to a week).
*If you want to make this all in one day (also very easy)-just make sure you do it in order. Start your vegetables roasting, then start your quinoa cooking. You can put your salmon in the oven when there is 20 minutes of cooking time left on your vegetables and then they will finish at about the same time. The dressing can be made after you get your vegetables and your salmon into the oven. It will all come together at the end!
*This recipe is great for kids! They can choose how much of each component they would like in their bowls. Perfect for giving them control in a healthy manner!
*Don't be afraid of nutritional yeast! It adds a great flavor to food. I buy it in bulk from my local coop, but it is sold in bags (brand: Bob's Red Mill) at many grocery stores (I even found it at the smaller grocery store by my cabin).
*The Lemon Tahini dressing is adapted from a recipe by Angela Liddon found in the Vegan Cookbook "Oh She Glows".
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Great info. Lucky me I discovered your blog by accident (stumbleupon).
I’ve saved it for later!
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