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Mediterranean Barramundi Quinoa Bowls

Coley Cooks
  • 1½ teaspoons paprika, divided

  • ½ teaspoon garlic powder

  • ½ teaspoon kosher salt, plus more for seasoning

  • ¼ teaspoon cumin

  • ⅛ teaspoon cinnamon

  • ½ cup plus 1 tablespoonextra virgin olive oil, divided

  • 4 4-ounce skinless barramundi fillets

  • 4 cups cooked quinoa (any variety)

  • ¼ cup diced red onion

  • ¼ cup freshly squeezed lemon juice

  • ¼ cup fresh parsley, minced

  • ¼ cup fresh mint, minced

  • 1 cup plain whole milk Greek yogurt

  • ½ small clove garlic, finely grated

  • ¼ English cucumber, coarsely grated

  • 2 tablespoons fresh dill, minced

  • 1 heaping cup grape or cherry tomatoes, halved

  • 1 heaping cup sliced English cucumbers

  • ½ cup Kalamata olives

  • ¼ cup very thinly sliced red onion


In a small bowl, mix together ½ teaspoon paprika, garlic powder, ½ teaspoon kosher salt, cumin, and cinnamon.

Preheat the oven to 350° F and line a sheet pan with parchment paper. Pat barramundi fillets very dry, then place on the sheet pan and drizzle with 1 tablespoon olive oil. Rub the fillets with oil on both sides, then sprinkle with the spice mixture. Rub the spices in on both sides, then transfer to the oven and bake for about 10 minutes or until opaque throughout.

In a medium bowl, combine the quinoa, red onion, lemon juice, parsley, mint, 1 teaspoon paprika, 1/2 cup olive oil, and salt to taste. Mix until everything is evenly distributed, taste, and adjust seasoning with more lemon and salt as needed.


In another bowl, make the tzatziki sauce by whisking together Greek yogurt, garlic, cucumber and dill until fully combined. Season with salt to taste.

Divide the quinoa evenly between bowls, then place a small mound of each tomatoes, cucumbers, olives and red onion over top. Season cucumbers and tomatoes with a sprinkle of salt. Arrange the barramundi fillets on each bowl and spoon plenty of tzatziki sauce over top.

Serves 4

Printable version

Original recipe

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