Name: Smoked Salmon, Cucumber & Herb Quinoa Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 bowls
Ingredients: 1 cup (240 ml) quinoa, rinsed; 1 3/4 cups (420 ml) water; 3 tablespoons (45 ml) extra virgin olive oil; 3 tablespoons (45 ml) lemon juice; 1/2 teaspoon (3 ml) kosher salt; 1/4 cup (60 ml) fresh dill, chopped; 1 English cucumber, diced; 2 tablespoons (30 ml) capers, drained; 1/4 red onion, very thinly sliced; 8 oz (227 g) smoked salmon, torn into ribbons

Smoked Salmon, Cucumber & Herb Quinoa Bowl

Lemon dill quinoa with smoked salmon, cucumber, capers and red onion.

By the Bowlyra kitchen Updated November 11, 2026

Prep

15 min

Cook

15 min

Total

30 min

Makes

4 bowls

Protein

~20 gestimate per serving

A chilled grain bowl with smoked salmon, cucumber, capers and dill takes the flavors of a smoked salmon platter and turns them into a filling lunch. Cook the quinoa ahead and it's a five-minute assembly.

Why this recipe works

Cooling the quinoa keeps the cucumber crisp and the salmon cold.

Ingredient notes

Cold-smoked salmon isn't recommended for people who are pregnant or immunocompromised; use hot-smoked salmon instead. About 20 grams of protein per bowl (an estimate).

Common mistakes

Mixing hot quinoa with cucumber.
Over-salting; salmon and capers are salty.

What to serve with it

Rye crispbread.

Meal prep

Quinoa salad keeps 4 days; add salmon daily.

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Cooking tips

Soak the red onion in cold water 5 minutes to soften its bite. Add the salmon just before eating.

Swaps and variations

Use hot-smoked trout. Add a soft-boiled egg.

Storing and reheating

Refrigerate within 2 hours; use smoked salmon within 3 to 5 days of opening.

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