Grilled Lemon-Herb Salmon Bowls with Quinoa & Crispy Chickpeas
Grilled Lemon-Herb Salmon Bowls with Quinoa & Crispy Chickpeas
Flaky grilled salmon brushed with a bright lemon, dill, and parsley marinade, served over fluffy quinoa with crispy roasted chickpeas and fresh baby spinach. A protein- and fiber-packed dinner bowl that's clean, balanced.
Ingredients
Method
- Preheat & start quinoa: Preheat grill to medium-high (about 400°F) and oven to 425°F. Combine 1 cups quinoa, rinsed with 2 cups water and a pinch of salt in a saucepan. Bring to a boil, cover, and reduce to a simmer.
- Roast the chickpeas: Toss 1 chickpeas (15 oz cans), drained and patted dry with 1 tbsp of 3 tablespoons olive oil, half the 1 teaspoons salt, and a pinch of 0.5 teaspoons black pepper. Spread on a sheet pan and roast until crispy.
- Make the marinade: In a small bowl whisk the juice and zest from 1 medium lemon, zested and juiced with the remaining 3 tablespoons olive oil, 3 garlic cloves, minced, 2 tablespoons fresh dill, chopped, 2 tablespoons fresh parsley, chopped, and remaining 1 teaspoons salt and 0.5 teaspoons black pepper. Reserve about 2 tbsp for finishing.
- Marinate salmon: Brush the salmon fillets generously with the marinade and let sit while quinoa finishes.
- Finish quinoa: Quinoa should be tender and water absorbed. Fluff with a fork and keep covered.
- Grill the salmon: Place 4 salmon fillets (6 oz each), skin-on skin-side down on the grill. Cook without flipping until the flesh flakes and internal temp hits 125–130°F for medium.
- Assemble: Divide quinoa into 4 bowls. Top with 4 cups baby spinach, a fillet, a scoop of crispy chickpeas, and drizzle with the reserved marinade.
Notes
Sub farro or brown rice for the quinoa if you want even more fiber. The chickpeas crisp best when fully dry; pat them aggressively before tossing in oil.
