Ingredients
- 1 piece salmon fillet
- 1 cup quinoa
- 2 cups water or broth
- Vegetables (bell peppers, spinach, carrots)
- Fresh herbs (parsley, cilantro, dill)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the Quinoa: Rinse 1 cup of quinoa under cold water. Bring 2 cups of water or broth to a boil in a saucepan, add the quinoa, and reduce heat to low. Cover and simmer for 15 minutes or until fluffy. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
- Cook the Salmon: Preheat your oven to 375°F (190°C). Place the salmon on a baking sheet lined with parchment paper. Drizzle with olive oil, then season with salt, pepper, and your choice of herbs. Bake for about 15-20 minutes until the salmon is opaque and flakes easily with a fork.
- Sauté the Vegetables: In a skillet, heat a tablespoon of olive oil over medium heat. Add your chopped vegetables and sauté until tender, about 5-7 minutes. Toss in minced garlic near the end for a flavor punch.
- Combine: In a large bowl, mix the quinoa, sautéed vegetables, and your choice of fresh herbs. Add a swirl of tahini or a drizzle of lemon juice for added richness.
- Assemble: Plate the quinoa and veggies, then top with the beautifully cooked salmon. Garnish with additional herbs and a sprinkle of sesame seeds or sliced almonds for crunch.
Notes
This bowl is versatile; feel free to customize with seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo