Salmon and Quinoa Bowl helps to prevent heart problem & may benefit weight control. It is also a good source of vitamin A, vitamin C, potassium, selenium & can helps in lower inflammation.
Cooking Time: 45 Minutes
Serving Size: 4
Calories(Per Serving): 359 Kcal
- 1 1/4 cups unsalted chicken stock
- 3/4 cup uncooked red quinoa
- 2 cups baby kale and spinach mix
- 2 tablespoons finely chopped fresh cilantro
- 2 tbsp finely chopped fresh flat-leaf parsley
- 6 tablespoons extra-virgin olive oil, divided
- 1 1/8 teaspoons kosher salt and black pepper
- 1 small golden beet
- 1 small carrot
- 1 1/2 tablespoons apple cider vinegar
- 2 teaspoons minced garlic
- 1 (10-oz.) skin-on salmon fillet
- 1/4 cup plain 2% reduced-fat
- Greek yoghurt
- Combine stock and quinoa in a small saucepan; bring to a boil and simmer 15 minutes.
- Remove from heat, and let stand 5 minutes. Fluff with a fork, and stir in kale-spinach mix, cilantro, parsley, 5 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Using a vegetable peeler, slice or peel beet and carrot into very thin slices. Place beet and carrot in a medium bowl, add vinegar, garlic, and 1/4 teaspoon salt. Let stand 15 minutes, stirring occasionally.
- Heat remaining 1 tablespoon oil in a skillet over medium-high. Sprinkle salmon with remaining 5/8 teaspoon salt and remaining 1/4 teaspoon pepper.
- Add salmon to hot oil, skin side down, and cook 6 minutes. Reduce heat to medium-low; cover and cook until a thermometer inserted in thickest portion reaches 130°F, 6 to 7 minutes. Let stand 5 minutes, flake salmon into large pieces.
- Divide quinoa mixture evenly among 4 shallow bowls. Top evenly with salmon, beet mixture, and yoghurt.