A refreshing and nutritious meal that is also quick to prepare, packed with vibrant vegetables, protein-rich salmon, and wholesome grains.
Ingredients
Scale:
2 salmon fillets (about 6 oz each)
1 tablespoon olive oil
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon ginger (freshly grated or ground)
1 cup quinoa, rinsed
2 cups water or vegetable broth
1/2 teaspoon salt
1 cup cucumber (sliced)
1 cup bell pepper (chopped)
1 cup cherry tomatoes (halved)
1 cup shredded carrots
1/4 cup green onions (sliced)
3 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
Salt and pepper to taste
Instructions
In a medium saucepan, combine the rinsed quinoa, water (or vegetable broth), and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
While the quinoa is cooking, preheat your oven to 400°F (200°C).
In a small bowl, mix the olive oil, soy sauce, garlic powder, and ginger. Place the salmon fillets on a baking sheet lined with parchment paper. Brush the mixture evenly over the fillets. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through.
In a large bowl, combine the cucumber, bell pepper, cherry tomatoes, shredded carrots, and green onions. Toss gently to mix.
In a small bowl, whisk together the sesame oil, rice vinegar, honey (or maple syrup), and a pinch of salt and pepper. Adjust seasoning to your preference.
In each serving bowl, add a scoop of quinoa as the base. Top with the baked salmon fillet and add the fresh vegetable salad on the side. Drizzle the dressing over the top.
