This easy salmon poke bowl is a fresh, flavorful lunch made with roasted salmon, quinoa, avocado, cucumber, shredded carrot, and green onion. Everything is tossed with a simple sushi-inspired dressing made with avocado oil, rice wine vinegar, and tamari.
Cook the salmon and quinoa ahead of time to make this tasty bowl come together for lunch or dinner in minutes.
About this salmon poke bowl recipe
This healthy, flavour-packed salmon poke bowl is one of my go-to lunches. It’s flavorful, filling, and incredibly easy to throw together when I already have cooked salmon and quinoa in the fridge.
I often make a batch of quinoa at the beginning of the week and keep roasted salmon on hand, so lunch comes together easy peasy. Crunchy cucumber, carrot, avocado, green onions, and a simple tamari dressing, are all you need for this deconstructed-sushi inspired bowl.
How to cook quinoa for your poke bowl
- Rinse 1 cup of dry quinoa in cold water.
- Place the rinsed quinoa in a small stovetop pot with a glug of olive oil and toast the quinoa over medium-high heat for a minute or two.
- Add 2 cups of water and bring to a boil.
- Reduce heat and let the quinoa simmer for 12-15 minutes (uncovered) until all the water is absorbed.
Store the quinoa in the same pot (covered) in the fridge for 2-3 days, using it for salads like this herb-loaded kale and quinoa salad.
Why you’ll love this Salmon Poke Bowl
- Easy to customize: Add your favorite vegetables, swap the quinoa for rice, leave out the salmon or use tofu for a vegetarian bowl.
- Quick: Once the salmon and quinoa are cooked, the bowl comes together in about 10 minutes.
- Fresh and filling: Quinoa, salmon, avocado, and plenty of crunchy vegetables make this a satisfying lunch.
- Great for meal prep: Cook the quinoa and salmon ahead of time and assemble individual bowls as needed.
How to make this Salmon Poke Bowl
- To make your life that much easier, cook your salmon and quinoa ahead of time. I like to have roasted salmon or chicken in the fridge, ready for lunchtime use.
- With the salmon and quinoa ready to go, prep the avocado, cucumber, carrot, and green onion. Place the veggies in a medium-sized salad/serving bowl, alongside the salmon and quinoa.
- In a mason jar (or small bowl), combine the avocado oil, rice wine vinegar, and tamari).
- Drizzle over the salmon poke bowl and sprinkle some black and white sesame seeds over the top. Mix and dig in.
Portion-wise, this salmon poke bowl recipe makes a yummy, healthy lunch (or dinner) for one, but it can be easily adapted for a larger crowd. It also works well as a side, without the salmon, and would be equally good served with some crispy tofu.
If you give this salmon poke bowl recipe a try, let me know in the comments below. I love to hear from you!
xo Bri
Looking for easy, healthy lunch recipes? Try…
- Sweet potato buddha bowl
- Fav green salad
- Herb-loaded kale and quinoa salad
- Coconut and sweet potato soup
Easy Roasted Salmon Poke Bowl with Quinoa
Ingredients
- 1/2 cup roasted salmon
- 3/4 cup cooked quinoa tri-color or regular
- 1 medium carrot peeled and shredded
- 1 green onion washed and chopped
- 1 small cucumber washed and chopped into small bites
- half a ripe avocado chopped into bites
- black and white sesame seeds to garnish
- pinch of kosher salt
- Dressing
- 1 tbsp avocado oil
- 4 tsp rice wine vinegar
- 2 tsp tamari (or soy sauce)
Instructions
- Prep/chop veggies and place in a medium-sized salad bowl, along with the salmon and quinoa.
- In a mason jar (or bowl) combine dressing ingredients.
- Drizzle dressing over the salmon, quinoa and veggies.
- Add a pinch of kosher salt and garnish with black and white sesame seeds.
- Mix and enjoy!
Did you make this recipe? Tag @mondaysundaykitchen on Instagram and hashtag it #mondaysundaykitchen!
This looks delicious…..going to try it!
Made this once a couple of weeks ago. Tonight my 16YO soon requested I maker it again. It’s a hit!
Do you have a recipe for the roasted salmon
Hi Lea, I don’t have one up on the site (yet), but for this recipe, I used leftover roasted salmon—a large filet, roasted at 375 degrees on a sheet pan flesh-side up for about 20-25 minutes (this really depends on the thickness of your fish, so check at 20 minutes to see if it’s cooked). I drizzled olive oil over the top and gave the fish a generous sprinkle of kosher salt before roasting.
Delicious loved it !! Even my 9 years old granddaughter love it !!😁😁
This was just delicious! Also my first experience with quinoa and not my last. Even my husband loved it.
I did want to add that I rinsed and drained the quinoa beforehand and then toasted in a nonstick ceramic pan. THEN I cooked in a covered pan for 15 minutes, fluffed with a fork, then covered pan and left to sit for 15 min.
Yes! Music to my ears! I’m so glad you enjoyed it. I absolutely love quinoa — it’s so healthy and versatile! xo Bri
Hi,
Have you tried making this as a mixed bowl? Without the avocados of course. Do you think it would keep well?
I was so happy to find this wonderful recipe. I had a quinoa poke bowl for the first time in Madeira last week and fell in love with it and it’s wonderful to be able to make it myself. Thankyou!