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Salmon and Broccoli Quinoa

This is a very filling dish - so easy and quick to make. The quinoa alone would also make a great vegetarian meal. 


Salmon and Broccoli Quinoa

Preparation & cooking: 30 minutes

Serves: 6



  • 1 tablespoon extra virgin olive oil

  • 6 Wild Alaskan Sockeye Salmon fillets (113 g each)

  • 2 tablespoon low-sodium Soy Sauce

  • Freshly grinded black pepper


  • 1 cup white quinoa, dry (rinse in cold water)

  • 1 tablespoon extra virgin olive oil

  • 1 onion, diced

  • 2 cups broccoli, diced

  • 1 teaspoon ground cumin

  • 1 teaspoon paprika

  • 1 teaspoon salt

  • 1 teaspoon cayenne pepper (optional)

  • 2 cups vegetable broth

  • Freshly grinded black pepper


  • Marinate the salmon fillets in the soy sauce and season with the black pepper. Set aside and let rest.

  • Sauté the onions in the olive oil in a heavy pan for a few minutes until soft.

  • Add the broccoli and sauté for another couple of minutes.

  • Add the spices, the quinoa and the vegetable broth – cover, bring to boil and simmer for about 10-15 minutes or until all the stock has been absorbed.

  • In the meantime, heat another frypan with the olive oil and cook the salmon over low-medium heat for a couple of minutes on each side.

Nutrition (per serve):

Calories 334; Fat 12.5 g; Sat. Fat 1.9 g; Carbs 23.9 g; Sugar 2.8 g; Fiber 4.25 g; Protein 30 g

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