Salmon Quinoa Bowl
If you’re looking for a blood sugar balancing dinner that’s full of protein, Asian inspired flavors, and plenty of veggies, scroll down! These salmon bowls are perfect to serve a small group or to make for yourself with leftovers.
Dairy free, gluten free, meat free, added sugar free, refined sugar free
Yield: 3 servings
Ingredients
3, roughly 4 oz pieces of salmon
1 T + 1 tsp avocado oil
1/2 cup dry quinoa
1 cup of frozen cauliflower rice
1 medium sized head of red cabbage
1, 14 oz package of mushrooms
2 medium sized carrots, chopped thin or julienned
1 avocado
sea salt
optional toppings: sesame seeds, green onion, cilantro, seaweed, sriracha
sauce:
2 T coconut aminos
1 T soy sauce (or a gluten free tamari)
1 T sesame oil
1 T rice vinegar
1 tsp fish sauce, optional
splash of water
3 small cloves of garlic
1-2 tsp fresh grated ginger, or 1/2-1 tsp dried
Directions
Preheat air fryer to 375 F or oven to 400 F. Wash and chop red cabbage into roughly bite sized pieces. Toss with 1 T avocado oil and sea salt. Air fry @375 for 8 minutes, mix, and cook another 6-8. If you don’t have an air fryer, roast @400 until done, mixing halfway through
Rinse quinoa until water runs clear, and add it to an InstantPot with just under 1/2 water and cauliflower rice. Set to high pressure for 1 minute, making sure spout is in the sealing position. If you don’t have an Instantpot, cook quinoa according to package with cauliflower rice added to saucepan
Wash and slice mushrooms and add them to a medium sized sauce pan on medium heat with 1 T avocado oil. After a few minutes, add salmon filets for about 3-4 minutes a side, or until desired doneness
Make your sauce! In a small jar, add all sauce ingredients from coconut aminos to ginger and give it a good shake
Chop veggie toppings: green onion, cilantro, and carrots
Assemble your bowls! Add a scoop of quinoa/cauliflower mixture followed by roasted red cabbage, then salmon, pour your sauce over, sesame seeds, avocado, and toppings (cilantro, green onion, carrots)
Enjoy!
These will last 1-2 days in the fridge. Ingredients besides salmon will last up to 4 days.
