🥗 Anti-Inflammatory Salmon Bowl with Turmeric Quinoa & Lemon-Tahini Dressing
🌿 Why It Works for 50+
Salmon is rich in omega-3s to combat inflammation & support heart/brain health
Quinoa is a complete protein, easy to digest, and helps balance blood sugar
Leafy greens & colorful veggies support detox and provide antioxidants
Tahini & olive oil offer healthy fats for hormone balance
Turmeric & garlic are powerful anti-inflammatory superstars
🛒 Ingredients (Serves 2)
🧂For the Bowl:
2 wild-caught salmon fillets (4–6 oz each)
1 cup cooked quinoa
2 tsp olive oil (for salmon)
½ tsp turmeric
Salt & pepper to taste
1 cup baby spinach or arugula
½ cup chopped cucumber
½ avocado, sliced
½ cup shredded carrots
¼ cup chopped red cabbage
1 tbsp chopped parsley or cilantro
🥣For the Lemon-Tahini Dressing:
2 tbsp tahini
Juice of ½ lemon
1 clove garlic, finely minced
1 tbsp olive oil
2–3 tbsp warm water (to thin)
Pinch of sea salt
🔥 Instructions
Cook the Quinoa:
Rinse and cook ½ cup dry quinoa in 1 cup water.
Add ½ tsp turmeric and a pinch of salt while cooking for extra anti-inflammatory power.
Prepare the Salmon:
Preheat oven to 400°F (or grill).
Rub salmon with olive oil, salt, pepper, and a sprinkle of turmeric or paprika.
Bake for 12–15 minutes, or until flaky.
Make the Dressing:
Whisk together tahini, lemon juice, minced garlic, olive oil, water, and salt until smooth and creamy.
Assemble the Bowl:
In two bowls, layer greens, cooked turmeric quinoa, veggies, and avocado.
Top with salmon and drizzle with dressing.
Sprinkle parsley or cilantro on top.
💡 Optional Add-Ons
A few pumpkin seeds or walnuts for crunch
Fermented veggies (like a spoonful of sauerkraut) for gut health
🧘♀️ Nutritional Highlights (Per Serving)
~30g protein
Low-glycemic
Rich in omega-3s, fiber, and antioxidants
Naturally gluten-free and dairy-free
No comments:
Post a Comment