Fuel your four-legged athlete with this powerhouse recovery meal designed specifically for active, working, and sporting dogs. This nutrient-dense bowl features wild-caught salmon as the star protein, delivering exceptional omega-3 fatty acids (EPA and DHA) that support joint health, reduce inflammation, and promote faster muscle recovery after intense training sessions or competitions.
The combination of protein-rich quinoa and fiber-packed green beans creates the perfect balance of sustained energy and digestive support. Quinoa provides all nine essential amino acids, making it a complete protein source that complements the salmon beautifully. Green beans add valuable vitamins K, C, and manganese while keeping the calorie count moderate—ideal for maintaining lean muscle mass.
A carefully measured addition of fish oil amplifies the omega-3 content, supporting your dog's cardiovascular health, cognitive function, and coat condition. Sweet potato rounds out this performance bowl with complex carbohydrates that replenish glycogen stores depleted during exercise, while providing beta-carotene for immune system support.
This recipe makes batch preparation easy for busy dog owners who want to ensure their canine athletes receive optimal nutrition. Whether your dog competes in agility, dock diving, herding trials, or simply enjoys long hikes and active play, this recovery bowl provides the premium nutrition needed to perform at their peak and recover quickly for the next adventure.
| 1.5 lbs | wild-caught salmon, skin removed, cut into chunks |
| 1 cup | quinoa, uncooked, rinsed |
| 2 cups | water, for quinoa |
| 2 cups | green beans, fresh or frozen, trimmed and cut into 1-inch pieces |
| 1 medium | sweet potato, peeled and diced into 1/2-inch cubes |
| 1 cup | carrots, peeled and diced |
| 2 tsp | fish oil |
| 1 tbsp | coconut oil, for cooking |
| 3 cups | water, for steaming vegetables |
Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water for about 30 seconds to remove any bitter coating.
In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover the saucepan with a lid, and simmer for 15 minutes until the quinoa is tender and the liquid is absorbed.
Remove quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork and set aside to cool.
While quinoa cooks, prepare a steamer basket in a large pot with 1 cup of water and bring to a simmer over medium heat.
Add the diced sweet potato and carrots to the steamer basket and steam for 8 minutes until slightly tender.
Add the green beans to the steamer basket with the other vegetables and continue steaming for another 5 minutes until all vegetables are fork-tender.
Remove vegetables from heat, drain, and set aside to cool completely.
Heat coconut oil in a large skillet over medium heat until melted and shimmering.
Add the salmon chunks to the skillet and cook for 3-4 minutes per side until the fish is cooked through and flakes easily with a fork.
Remove salmon from heat and use a fork to break it into smaller, bite-sized pieces, checking carefully for any bones.
Allow the salmon to cool completely to room temperature, approximately 10 minutes.
In a large mixing bowl, combine the cooled quinoa, steamed vegetables, and flaked salmon, mixing gently to distribute ingredients evenly.
Drizzle the fish oil over the mixture and stir thoroughly with a large spoon until all ingredients are evenly combined.
Divide the mixture into 8 equal portions (approximately 1.5 cups each). Store in airtight containers in the refrigerator for up to 5 days, or freeze individual portions for up to 3 months.
