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Teriyaki Salmon Quinoa Bowl with kale and fresh veggies. A quick and easy cooked Asian meal bowl that’s perfect for healthy lunches, meal prep, and fast dinners. Simple to make and packed with flavor!
Cook Time: 15 minutes (may vary based on veggies selected)
Ingredients:
- 3/4 cup uncooked Bob’s Red Mill Tri-color Quinoa
- 4 (4-ounce) pieces salmon, skin removed
- 1/3 cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1/4 teaspoon crushed red pepper flakes, plus additional for serving
- 2 tablespoons extra-virgin olive oil
- 24 ounces mixed veggies, fresh or frozen and thawed and patted dry (I did a blend of fresh chopped carrots, red bell pepper, and kale)
- 4 scallions, sliced, with white/light green parts and dark green parts divided
- 1/2 cup frozen shelled edamame, thawed
Directions:
Please visit wellplated.com for full directions.
