Salmon Quinoa Bowl
We’re keeping it healthy and delicious around here! One of our favorite on tap today! A tasty blend of flavors and a balanced bowl of macros. Perfect for a quick dinner and even better for leftover lunch the next day!
Makes 6
Ingredients:
3 cups quinoa, rinsed
6 cups chicken broth
6 - 4 oz filets of salmon
3 Tbsp olive oil
2 Tbsp brown sugar
kosher salt
black pepper
Toppings:
1 1/2 cups kimchi
1 cup shredded carrots
1 1/2 cups shelled edamame, fresh or frozen that have been steamed
2 avocados, pits removed and sliced
1 cup microgreens
Sriracha Aioli (recipe below)
Poached or soft boiled eggs, optional
Directions:
Heat chicken broth in a medium stockpot over high heat. Once boiling, add quinoa and 1 teaspoon salt and turn heat down to a simmer. Cook 12-15 minutes on low or until liquid is absorbed. Remove from heat, fluff with a fork, and set aside.
While quinoa is cooking, prepare salmon. Preheat oven to boil. Lay salmon filets on a large baking sheet covered with foil. Drizzle salmon with olive oil and brown sugar and sprinkle with salt and pepper. Broil for 6-9 minutes or until salmon is cooked through.
Prepare bowls by adding about a cup of quinoa to each bowl. Add broiled salmon to one side and top with kimchi, carrots, edamame, avocado, microgreens, and egg, if using. Drizzle over Sriracha aioli and serve. (It’s also fun to create an assembly line with all of the ingredients and let each family member build to their liking - I usually make mine first for some inspiration on how to build!)
Sriracha Aioli
Ingredients:
½ cup avocado mayo
1 Tbsp Sriracha
1 egg yolk
1 tsp lemon juice
½ tsp kosher salt
¼ tsp black pepper
Directions:
Stir all ingredients together in a small bowl until well combined. If you somehow have extra, cover well and refrigerate for up to a week.
