Salmon Quinoa Bowl

This Salmon Quinoa Bowl is packed with superfoods and generously seasoned with a special teriyaki marinade. Packed with protein, healthy fats and fiber, serve it as a quick lunch or dinner any day of the week.

Course Dinner, Lunch

Cuisine Asian

Keyword easy, healthy, seafood

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 956kcal

Author Elizabeth Van Lierde

Ingredients

1 cup dried quinoa
1 lb salmon filet skinless and cut into ½ inch cubes
¼ cup soy sauce
2 tbsp rice vinegar
2 tsp minced garlic
1 tbsp honey
1 tsp cornstarch
1 tbsp vegetable oil
2-3 green onions minced
½ cucumber quartered
2 carrots julienned
1 avocado thinly sliced
1 jalapeno thinly sliced (optional)

Instructions

Cook quinoa: Prepare the quinoa according to package instructions. Fluffy with a fork and set aside.
Make salmon marinade: While the quinoa is cooking, place salmon, soy sauce, rice vinegar, garlic, honey and cornstarch into a medium bowl. Mix gently until well combined.
Cook salmon: Heat a non-stick skillet on medium-high heat with vegetable oil. Add the marinated salmon pieces and cook for 5-6 minutes, or until the salmon is just cooked through and the sauce has thickened. Gently move the pieces as the salmon pieces will be fragile.
Arrange bowls: Divide quinoa and salmon pieces into two bowls. Top with green onions, cucumbers, carrots, ½ avocado and jalapeno slices, if desired. Enjoy!

Notes

Quinoa: Store in the fridge in an airtight container for up to 5 days.
Salmon: Store in the fridge in an airtight container for 3 days.
Vegetables: Prep and cut your vegetables, then store in a large container in the fridge for up to 5 days.

Nutrition