Salmon Quinoa Bowl
Makes approx. 2 Servings
Ingredients
Quinoa:
1 Cup, Quinoa
2 Cups, Chicken or Veggie Broth
1 Clove, Fresh Garlic, minced
S&P
Garlic Salt
Grilled Fish:
2 Salmon Filets w/skin
1 Tablespoon, Dill, chopped
1 Tablespoon, Olive Oil
S&P
1/2 Teaspoon, Garlic Salt
1/2 Lemon, Juice & Zest
Veggies:
1 Tablespoon, Olive Oil
1/2 White Onion, chopped
1/2, Large Zucchini, chopped
1/2 Shallot, chopped
1 Cubanelle Pepper, seeded & chopped
1 Red Bell Pepper, seeded & chopped
4 Large Mushrooms, cleaned & chopped
1/4 Cup, Chicken or Veggie Broth
1 Fresh Garlic Clove, minced
10 Cherry Tomatoes, cut in 1/2
S&P
1 Teaspoon, Garlic Salt
1 Teaspoon, Dill, chopped
Garnishes:
- Grated Parmesan Cheese
- Fresh Basil
- Lemon Wedges
Instructions
Quick Quinoa according to package and use the chicken broth or veggie broth in place of water. Add 1 minced garlic clove to the quinoa while it it cooking. Once the Quinoa is done, season with S&P to taste and garlic salt.
Veggies
Veggies: Chop all your veggies small or in bite size pieces. Heat a cast iron skillet over medium-high heat. Once the pan is hot, add the Olive Oil and heat through. Add all your veggies (except for the tomato) and sauté until they start to become somewhat soft, about 5 minutes or so. Add the chicken broth, garlic, tomatoes, garlic salt, S&P and dill and stir well. Continue cooking for another 3-5 minutes. Taste and add more seasonings if needed. Transfer the cooked Quinoa to the veggies and toss together. Grate some Parmesan Cheese into the Quinoa and veggie mixture and stir.
Sautéing Veggies
Heat grill to medium high heat. Drizzle Olive Oil over fish (skin side down), season with the S&P, garlic salt and dill. Add the lemon zest and lemon juice just before placing fish onto the grill. Cook on the grill (skin side down). Turn the heat on grill to medium and cook for approx. 5-8 minutes. There is no need to flip the fish; it will cook through. Pull the fish off of the grill and the skin will just fall off. You can eat it or you can discard of the skin.
To plate: place some of the Quinoa and veggie mixture into a bowl or on a plate. Top with a piece of the Salmon. Cut the basil (Chiffonade). Garnish the dish with the fresh basil and a lemon wedge. Feel free to add a little more Parmesan Cheese if you like.
Mangia! Enjoy!
Notes
Feel free to add any of your favorite veggies in this dish. You can’t go wrong!
If you do not have any broth, don’t worry. Just use some water. Feel free to use your favorite type of broth if you do have it. I like to use a low-sodium broth and then add my own seasoning.
Not sure what Chiffonade is? no worries. It is really easy to do! Follow these step by step instructions:
- Stack the basil leaves into a neat pile (1 on top of the next).
- Roll the pile of leaves lengthwise into a fairly tight cigar shape.
- Use your knife to slice across the roll of leaves. The closer together the slices, the finer your chiffonade will be.
- Fluff the chiffonade with your fingertips to separate the shreds.