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Quinoa porridge with berries

Name: Grilled Salmon Buddha Bowl

Summary: A balanced and anti-inflammatory meal featuring grilled salmon, fiber-rich vegetables, healthy fats, and whole grains—perfect for supporting hormone health in women with PCOS.
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Prep Time 10 minutes
Cook Time 20 minutes
5 minutes
Total Time 35 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 1 wild-caught salmon fillet 4–6 oz
  • ½ cup cooked quinoa
  • 1 cup steamed broccoli
  • ½ avocado sliced
  • 1 handful baby spinach or kale
  • 1 tbsp olive oil for cooking or drizzling
  • 1 tbsp tahini or lemon vinaigrette
  • Sea salt and black pepper to taste
  • Optional: sesame seeds parsley, red chili flakes

Equipment

  • Equipment:
  • Grill pan or outdoor grill
  • Small pot (for quinoa)
  • Knife and cutting board
  • Mixing bowl
  • Serving bowl

Method
 

  1. Instructions:
  2. Season salmon with salt, pepper, and a drizzle of olive oil. Grill it on medium heat for 3–4 minutes per side or until fully cooked.
  3. Cook quinoa according to package instructions (usually 1:2 quinoa to water ratio).
  4. Steam broccoli until just tender but still vibrant green (about 5–7 minutes).
  5. Arrange spinach, quinoa, and broccoli in a bowl. Top with grilled salmon and avocado slices.
  6. Drizzle tahini or lemon vinaigrette over the top. Add optional garnishes.
  7. Serve warm or room temperature.

Notes

Notes:
Swap salmon for grilled tofu, tempeh, or chickpeas for a vegetarian/vegan version.
Use brown rice instead of quinoa if preferred.
Can be meal-prepped and stored in the fridge for up to 3 days.