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.
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)
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!
- 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.
Keywords: seafood, healthy, easy