Top down view of salmon bowl topped with avocado and jammy eggs all on wood surface with toppings set around

Spinach, Quinoa & Salmon Bowl

  • Author: Kaleb Wyse
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Bowl


No need to make a main dish and sides. With this spinach, quinoa and salmon bowl topped with avocado and a jammy egg, it’s a complete meal in one dish!



  • 1 cup black or white quinoa
  • 2 cups water
  • 1 teaspoon salt
  • 4 eggs
  • 4 tablespoons olive oil, divided
  • 1 clove garlic, peeled and smashed
  • 1/2 teaspoon pepper
  • 2 cups spinach
  • 4 5-ounce salmon fillets
  • 3 scallions, diced
  • 4 teaspoons sambal oelek (optional garnish)
  • 1 avocado, sliced (optional garnish)
  • lime zest (optional garnish)


For the quinoa

  1. In a medium kettle, combine the quinoa, water, and salt. Bring to a boil, then reduce to a simmer. Simmer for 20 minutes. Cover and remove from heat.
  2. Steam for 5 minutes, then stir and fluff with a fork.
  3. While the quinoa is warm, add 2 tablespoons olive oil, garlic clove, and pepper. Stir to combine and fold in the spinach. Cover until ready to make the bowl.

For the eggs

  1. In a small kettle, bring 3 cups of water to a boil.
  2. Using a slotted spoon, add the eggs and cook for exactly 6 minutes. Remove from boiling water and plunge into ice cold water to stop cooking. While the eggs are cooling, bake the salmon.

For the salmon

  1. Set the oven rack to the top middle of the oven and turn the broil setting to high. Line a small baking sheet with aluminum foil for easy cleanup.
  2. Set the salmon fillets on the foil-lined baking sheet and drizzle evenly with 2 tablespoons olive oil. Sprinkle with salt and pepper.
  3. Broil until the salmon is just cooked, approximately 120 degrees Fahrenheit. Remove from oven and assemble bowls.

To assemble

  1. In each bowl, start with the quinoa and wilted spinach.
  2. Layer with a piece of salmon, flaked if desired.
  3. Remove the shell of the eggs carefully, making sure not to puncture the yolks. Place the egg on top and cut open, exposing the runny yolk.
  4. Garnish with scallions, avocado, and a side of sambal (a spicy chili garlic paste).


  • Serving Size: 1 bowl
  • Calories: 597
  • Sugar: 1.5g
  • Sodium: 895.4mg
  • Fat: 33.3g
  • Saturated Fat: 5.8g
  • Trans Fat: 0g
  • Carbohydrates: 31.8g
  • Fiber: 5.8g
  • Protein: 45.1g
  • Cholesterol: 258.4mg

Keywords: brunch, bowl