Here is a Summer Veggie Edamame Bowl that’s bright, light, healthy and nourishing with just the right amount of protein and greens. It’s a colorful weeknight dinner with an Asian flair that will keep you going back for more.
2 – 6oz salmon fillets
Cracked black pepper
1–2 tbsp vegetable oil
1 cup cooked quinoa
2 ½ cups arugula
1 ½ cups cooked, shelled edamame
½ cucumber, quartered and sliced
1 avocado, diced
⅓ cup chopped cilantro
¼ cup chopped mint leaves
¼ cup chopped cashews
½ jalapeno, thinly sliced
2 tbsp soy sauce
2 tbsp maple syrup or honey
1 tsp sesame seeds
1 tsp sesame oil
2 tsp red chili sauce
2 tbsp rice wine vinegar
- Cook salmon: Sprinkle salmon fillets evenly with kosher salt and cracked black pepper. Heat a medium skillet on medium-high heat and add 1-2 tablespoons vegetable oil. Add salmon skin side down. Cook on each side for 3-4 minutes, or until the salmon is cooked to an internal temperature of 145 degrees. Set aside to cool slightly.
- Cook quinoa: Cook quinoa according to package instructions. Set aside to cool.
- Assemble bowls: Divide quinoa and arugula into two bowls. Top evenly with edamame, cucumber, avocado, cilantro, mint, cashews and jalapeno slices.
- Make sauce: In a small bowl, mix together soy sauce, maple syrup or honey, sesame seeds, sesame oil, red chili sauce and rice wine vinegar until combined. Drizzle sauce over each bowl evenly just before serving.
Protein: Swap out the salmon for your favorite protein such as chicken or steak, eggs to make it vegetarian or tofu or tempeh to make it vegan. Or, omit it altogether for a veggie bowl.
Keywords: healthy, grains, soybeans