Fruity Quinoa and BBQ Grilled Salmon meal prep brings sweet and savory flavors to your plate. Sweet and spicy grilled salmon is paired with fruity quinoa and a tangy baby spinach salad. This Fruity Quinoa and BBQ Grilled Salmon meal prep makes a flavorful and satisfying meal that you’ll look forward to eating–whether it’s for lunch or dinner.
With a vibrant array of fruits and veggies, this recipe packs in delicious flavors along with balanced nutrition. It starts with a salmon fillet that’s brushed with an irresistible sticky sauce and finished on the grill – a tasty way to add protein and heart-healthy fats to your diet. Blueberries, strawberries, mango and green onions are tossed with quinoa in a zesty dressing and nestled with the salmon. We’ve also added a tangy spinach, chickpea, and avocado salad for optimal nutrition. Get your health on track with this bright, lively, and refreshing meal!
Get the Tools
A GoodCook 3 Compartment Round Meal Prep Container is the perfect size for storing this colorful dish. Get your fruit prepped with a GoodCook Serrated Paring Knife. Need more help? The GoodCook Colander With Handle and the GoodCook BBQ Tongs come in super handy for getting this recipe on the table. And we love the GoodCook Touch Mixing Bowl for mixing and tossing salads and sauces. Are you ready for a fruity, clean and lean meal?
- If storing quinoa in the fridge, use high-quality containers with lids, like these GoodCook Melamine Nesting Bowl Set With Lids. Cooked quinoa can be stored in the fridge for up to 4 days.
- For freezer storage, use a resealable freezer storage bag. Cool the quinoa first, then store flat in the resealable bag. Quinoa lasts for up to 2 months in the freezer.
Prep & Share
Happy Meal Prepping! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
Fruity Quinoa and BBQ Grilled Salmon
Sweet fruit, nutty quinoa and sweet-yet-spicy grilled salmon make a flavorful and satisfying meal you’ll look forward to eating--whether it’s lunch time or dinner.
- 1.25 lb salmon fillet
- 1 Tbsp sriracha
- 1 Tbsp honey
- 7 oz white quinoa
- 4 medium size scallions
- Juice and zest of 1 lime
- 3–4 oz blueberries
- 4 strawberries
- 3 oz mango chunks
- 6 cups baby spinach
- 1 (8 oz) can chickpeas
- 2 avocado, pitted, peeled and diced
- 2 Tbsp olive oil
- 2 Tbsp apple cider vinegar
- 2 Tbsp sliced almonds
- 1 lemon, wedged
- Salt and pepper to taste
Cut salmon fillet into 4 pieces, wash with cold water, baste with sriracha and honey. In a non-stick grill pan over medium heat cook salmon fillets about 5 minutes each sides. (remove skin after cooking. It is too fatty! ) Serve 1.25 g for each container.
Bring water to a boil in a pot and boil quinoa according to package directions. Once cooked, toss with scallions, juice and zest of lime, blueberries, strawberries and mango. Spoon into 1 cup container.
Toss spinach, chickpeas and avocado with olive oil and vinegar. Spoon into 2-cup container. Garnish with sliced almonds. Salt and pepper to taste.
This recipe also goes great with:
- Steamed greens
- Brown rice
#10787 3 Compartment Round Meal Prep Container
2 cup compartment= Spinach, chickpea & avocado salad
1 cup compartment= Quinoa & Fruit Salad
1 cup compartment= Salmon