Teriyaki Salmon Quinoa Bowl

Teriyaki Salmon Quinoa Bowl with kale and fresh veggies. A quick and easy cooked Asian meal bowl that’s perfect for healthy lunches, meal prep, and fast dinners. Simple to make and packed with flavor!

Cook Time: 15 minutes (may vary based on veggies selected) 

  • 3/4 cup uncooked Bob’s Red Mill Tri-color Quinoa
  • 4 (4-ounce) pieces salmon, skin removed
  • 1/3 cup low-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons honey
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1/4 teaspoon crushed red pepper flakes, plus additional for serving
  • 2 tablespoons extra-virgin olive oil
  • 24 ounces mixed veggies, fresh or frozen and thawed and patted dry (I did a blend of fresh chopped carrots, red bell pepper, and kale)
  • 4 scallions, sliced, with white/light green parts and dark green parts divided
  • 1/2 cup frozen shelled edamame, thawed

Please visit wellplated.com for full directions.

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