Comfort food has never been healthier and easier. It literally takes me less than 20 minutes to get this recipe put together…of course when I am not baking my own salmon fillet. The recipe suggests using either canned salmon or baking your own. When I do have a little bit more time, I do prefer to bake my own salmon fillet. A little salt, a little pepper and a slice of lemon in a foil pouch…throw it into the oven at 350F for 30 minutes and voila! You have a simple and super healthy piece of yummy salmon fillet. Making this recipe is quicker than waiting at the drive-through for another fillet-O-fish meal at McDonald’s!
This Salmon Quinoa Buddha bowl has been my go-to “fast food” since I started paying more attention to what I eat for better health. This Salmon Quinoa bowl is packed with healthy protein from both the salmon and the quinoa and is definitely a complete meal with lots of vegetables and complex carbohydrates from the quinoa grain. This Salmon Quinoa bowl tastes awesome at various temperatures, warm or room temperature or cold. So feel free to make a bigger portion and store leftovers in the fridge for a healthy lunch at the office the next day or dinner the next weeknight. This is perfect for someone like me with a super busy work schedule.
This recipe is also very forgiving for a novice in the kitchen. There are very few ingredients in the sauce and you can easily switch up the vegetables (i.e. spinach and carrots) with your favorite vegetables such as julienned bell peppers, broccoli or even cucumbers and tomatoes. The flavor profile is a simple tart dressing that goes well with other types of protein choices also. If you don’t prefer salmon, feel free to substitute it with some cooked edamame beans to make this completely vegetarian and vegan.
Try this recipe today and let this recipe be a springboard for your “bowl” imagination!
Love your quinoa? Try this Quinoa and Fruit Breakfast Bowl recipe.
|Salmon Quinoa Buddha Bowl|
- 4 cups baby spinach organic, chopped
- 1 cup quinoa cooked
- 6 oz salmon fresh, baked at 350 degrees, or canned
- 2 tbsp sesame seeds
- 1 tbsp shallots minced
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp julienne carrots
- 2 tbsp lemon juice fresh
- 1/2 avocado optional
- salt and pepper to taste
- Split spinach, quinoa, salmon, sesame seeds, and shallots between two bowls.
- In another mixing bowl, whisk together sesame oil, rice vinegar, and lemon juice together and pour on top of prepared bowls.
- Season each bowl to taste with salt and pepper.
- Serve and enjoy!