Salmon Quinoa Bowl
These bowls are healthy and packed full of flavor! Great for a filling lunch or dinner. We set them up assembly line style and let everyone prepare their own!
Serves 6
Ingredients:
3 cups quinoa
6 cups chicken broth
6 - 4 oz filets of salmon
3 Tbsp olive oil
2 Tbsp brown sugar
Kosher salt
Black pepper
White vinegar
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
6 eggs (for poaching, optional)
Sriracha Aioli:
½ cup avocado mayonnaise
3 tsp sriracha
1 tsp lemon juice
1 egg yolk
½ tsp kosher salt
¼ tsp black pepper
Directions:
Heat chicken broth in a small stockpot over high heat. Once boiling, add quinoa and turn heat down to simmer. Cook 12-15 minutes on low or until majority of liquid is absorbed.
While quinoa is cooking, prepare salmon. Lay salmon filets on a large baking sheet covered with foil. Drizzle salmon with olive oil, brown sugar and sprinkle with salt and pepper. Broil for 6-9 minutes or until salmon is cooked through. Set aside when done cooking.
While salmon is cooking, prepare srirachi aioli. To prepare, combine all ingredients (mayonnaise through black pepper) in a food processor or blender. Blend until well combined. Set aside in refrigerator until ready to use.
If using poached eggs, prepare them now. Add water to a medium stockpot and ensure depth is roughly 3-4” in pan. Add vinegar to pot and heat on medium high. Crack eggs, one at a time into a small bowl or ramekin. You will need to poach one egg at a time. Once water is at a steady simmer, turn down to medium high and use a wooden spoon or spatula to create a fast swirl of the water. Once moving, slowly add one egg a time. The water movement will help the whites of the egg stay contained and ensure the egg doesn’t stick to the bottom of the pan. Set a timer for 3 minutes. Once cooked, use a slotted spoon to remove from water. Lay on a paper towel or napkin for excess water to drain off. Repeat with remaining eggs.
Note, you need to create the swirling motion in the water with each new egg you poach.
Prepare bowls by layering 1 cup quinoa on bottom of each bowl. Add broiled salmon on one side. Top with kimchi, carrots, edamame, avocado, microgreens and egg (optional). Top with dollop of aioli. 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!)