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Make-Ahead Salmon Quinoa Bowls Pack a Protein Punch

We all know premade lunches are a major win when it comes to getting through your morning with your sanity intact. They’re also pretty helpful when it comes to eating a wholesome lunch instead of hitting up the closest fast food joint. The secret is creating make-ahead lunches packed with lean protein to keep you fueled and energized until dinnertime. The salmon quinoa bowls are a perfect example — and they’re super-easy to make.

Salmon quinoa bowls recipe

Serves 4


  • 2 (2.6 ounces each) StarKist® Salmon Creations®, Mango Chipotle pouches
  • 1 cup quinoa
  • 2 cups chicken or vegetable broth
  • 2 cups quartered Brussels sprouts
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic salt
  • 1 teaspoon smoked paprika (or more if you like a little more spice)
  • Pepper to taste
  • 2 tablespoon butter, melted
  • 2 cups diced butternut squash (1/2-inch size pieces)
  • 1/4 cup roasted pepita seeds


  1. In a large saucepan over medium-high to high heat, bring the broth to a boil and add the quinoa. Place a lid on saucepan and simmer for 15 minutes (or use 2 cups cooked quinoa).
  2. Preheat oven to 425 degrees F.
  3. In a large mixing bowl, combine Brussels sprouts, squash, oil, garlic salt, paprika, butter and pepper.
  4. On a rimmed sheet pan that has been lined with foil, spread the vegetable mixture. Roast for 15 to 20 minutes, or until the vegetables are tender and slightly browned.
  5. Combine the vegetable mixture with quinoa and divide between 4 lunch containers or 4 lettuce-lined plates.
  6. Top with a sprinkle of pepita seeds and StarKist® Salmon Creations®, Mango Chipotle.

This post was sponsored by StarKist® Tuna and Salmon Creations® Pouches.

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