Description
This salmon quinoa bowl is a simple, 25-minute lunch that is made with pan-seared salmon and fluffy quinoa, then tossed with creamy avocado and tomatoes.
Ingredients
1/2 fresh salmon fillet
1/4 cup quinoa (uncooked)
2 tbsp cashew or almond yogurt (for the creamy base)
1/4 cup avocado, diced
1/4 cup cherry tomatoes, halved
1/4 cup sunflower sprouts
1/2 cup water
1 tsp olive oil (for searing)
Salt and pepper to taste
Instructions
1. Combine quinoa and water in a small saucepan. Bring to a boil, then cover and turn the heat to low. Simmer for 12-15 minutes until the water is gone.
2. While the quinoa cooks, season your fresh salmon with salt and pepper. Heat olive oil in a skillet over medium-high heat. Place the salmon skin-side down and cook for 5 minutes. Flip and cook for another 3-4 minutes until opaque and flaky.
3. Move the cooked quinoa to a bowl and pop it in the freezer for 5 minutes. This keeps your vegetables from wilting when you mix everything together.
4. Once the quinoa is cool, flake the cooked salmon into bite-sized pieces. Stir in the plant-based yogurt, tomatoes, avocado, and sunflower sprouts.
5. Enjoy immediately.