Salmon Quinoa Broccoli Avocado Bowl
Salmon Quinoa Broccoli Avocado Bowl. Fat Rabbit Veggie Bowls Are Roasted, Tossed and Sauced Until They're Bursting w/ Flavor! A grain bowl with quinoa, spinach, cucumber, carrots, and avocado, topped with grilled salmon, is a welcome change from the leafy green salads we've been eating for days in the midsummer heat. Place chopped broccoli and snap peas in a large bowl. Transfer veggies to prepped baking sheet covered with parchment paper (or foil, as pictured). With the salmon and quinoa ready to go, prep the avocado, cucumber, carrot, and green onion. To make Salmon Quinoa Broccoli Avocado Bowl you need 6 ingredients and 2 steps quickly.
The ingredients needed to make Salmon Quinoa Broccoli Avocado Bowl:
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1 of salmon fillet
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500 g of steamed broccoli
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1 cup of quinoa cooked
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1/2 of avocado
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1 of tblsp soy sauce
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1 of tblsp olive oil
Steps to make Salmon Quinoa Broccoli Avocado Bowl:
- Preheat oven to 350 degrees. Grease casserole and place frozen salmon. Cover with foil and bake for 15 minutes. Remove foil the bake uncovered for 15 minutes or till temperature reaches 145.
- Plate, flake salmon. Drizzle with soy sauce and olive oil and mix.
While the quinoa cooks, place the salmon in a small, shallow dish so that the pieces are nearly touching but do not overlap too much. In a medium bowl or large measuring cup, stir together the soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes. Pour two-thirds of the mixture over the salmon, reserving the remaining one-third. Based on my "research" (ahem…googling), there is a definitive(ish) formula for grain bowls, and it goes like so: grain + veggie + protein + crunch + sauce = awesome. Add the avocado and squeeze the lemon juice in and blend again until just combined.
