Quinoa-Salmon Protein Bowl
This quinoa and salmon bowl is packed with protein and fibre. The base consists of quinoa which is topped with teriyaki salmon, edamame beans and avocado. The recipe is very simple and quickly prepared: Whilst it takes the salmon 15 minutes to bake to perfect tenderness, the quinoa and edamame beans are being cooked and the avocado is cut into slices.
The bowl tastes great both warm or cold and therefore is a great option for meal prepping.
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Ingredients
Serves 2
Ready to eat within 25 minutes
2 salmon fillets
150 g quinoa
1 avocado
2 handfuls of edamame beans
3 cm stick ginger
4 tbsp thick teriyaki sauce (e.g. Kikkoman or Sainsbury’s Teriyaki Sauce)
1 tbsp toasted sesame oil
1 tbsp low salt soy sauce
black sesame seeds for garnish
salt
optionally: coriander for garnish
Method
In preparation:
Preheat oven to 180°C.
Peel and finely chop a 3 cm piece of ginger.
Half 1 avocado, then cut the halves into slices.
Let’s start cooking:
Place the 2 salmon fillets in a baking dish.
Cover with 4 tbsp thick teriyaki sauce and sprinkle with chopped ginger.
Bake salmon fillets for 15 minutes on the middle oven rack.
Rinse 150 g quinoa in a fine sieve.
In a small saucepan, bring 300 ml water to a boil, add quinoa, stir, and then reduce heat to a low simmer. Cover the saucepan with a lid and cook quinoa for 10-15 minutes, or until all the water is absorbed. Take the lid off and fluff quinoa with a fork so any residual steam can escape.
Whilst the quinoa is cooking: Bring some water to a boil in a small saucepan. Add 1/4 tsp salt and 2 large handfuls of edamame beans (they should be covered by the water). Boil the edamame beans for 3-5 minutes, then drain through a sieve.
When the quinoa has cooked, mix in 1 tbsp toasted sesame oil and 1 tbsp low salt soy sauce. Divide quinoa between two bowls.
Gently pull the salmon into smaller chunks, then divide between the bowls.
Add half an avocado and equal amounts of edamame beans to each bowl.
Garnish with black sesame seeds and optionally coriander.
Enjoy!
