Salmon (or Tofu) & Quinoa Bowl
A colourful bowl with protein + slow carbs + healthy fats—great for iftar recovery or a strong suhoor.
Serves: 2 people
Time: 45 minutes
Ingredients
Base
1 cup quinoa (rinsed)
2 cups water (or light stock)
Pinch of salt
Protein (choose one)
2 salmon fillets
or200–250g firm tofu, pressed and cubed
Veg + extras
2 cups salad greens (spinach/rocket/mixed leaves)
1 cucumber, chopped
1 cup cherry tomatoes, halved
1 avocado, sliced
Optional: ½ cup cooked chickpeas, sweetcorn, or roasted peppers
Simple dressing
2 tbsp olive oil
Juice of 1 lemon
1 small garlic clove, grated (optional)
Salt + black pepper
Step-by-step
1) Cook the quinoa (fluffy base)
Rinse quinoa in a sieve (removes bitterness).
Add quinoa + water/stock + pinch of salt to a pot.
Bring to a boil, then reduce to low and cover.
Cook 12–15 minutes until water is absorbed.
Turn off heat and rest 5 minutes, then fluff with a fork.
2) Cook the salmon (or tofu)
Salmon option
Pat salmon dry, season with salt + pepper.
Pan-sear on medium heat with a little oil:
3–4 minutes skin-side down
Flip and cook 2–3 minutes (until just cooked through)
Tofu option
Press tofu (wrap in kitchen paper, add a weight for 5–10 minutes).
Cube and season with salt + pepper (optional: a pinch of paprika/cumin).
Pan-fry in a little oil on medium-high 8–10 minutes, turning until golden.
3) Make the dressing
Whisk olive oil + lemon juice + salt + pepper (and garlic if using).
4) Build your bowl (the fun bit)
Add quinoa to each bowl.
Add greens + cucumber + tomatoes + avocado.
Top with salmon or tofu.
Drizzle dressing over everything.
Serving ideas
If you want extra flavour fast: add a pinch of sumac or chilli flakes to the dressing.
For a more filling suhoor: add chickpeas or a spoon of Greek yoghurt on the side.
Leftovers keep well—store dressing separately so greens stay fresh.