Sunrise Salmon & Quinoa Protein Bowl

Allergens

Fish (Salmon)

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water or vegetable broth
• 6 oz wild salmon fillet
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup parsley, chopped
• 1/4 cup mint, chopped
• 2 tbsp lemon juice
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed. Set aside.
2. Preheat oven or grill to 400°F (200°C). Season salmon fillet with salt and pepper to taste. Bake or grill for 12 15 minutes, or until the salmon flakes easily with a fork.
3. In a large bowl, combine cherry tomatoes, cucumber, red onion, parsley, and mint. Toss with lemon juice and olive oil, seasoning with salt and pepper to taste.
4. Divide cooked quinoa between two serving bowls. Top each with the salmon fillet and the vegetable mixture. Enjoy your Sunrise Salmon & Quinoa Protein Bowl!

Chef’s Insight

This dish is not only delicious and nutritious but also visually stunning, making it perfect for entertaining or simply treating yourself to a delightful meal.

Notes

Feel free to swap out the vegetables or herbs with your favorites for a personalized touch.