Salmon Quinoa Bowl Recipes

TERIYAKI SALMON QUINOA BOWLS

Teriyaki Salmon Quinoa Bowls image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup tricolor quinoa
1/3 cup plus 2 tablespoons soy sauce
1/3 cup plus 2 tablespoons mirin (Japanese rice wine) or 1/4 cup each seasoned rice vinegar and water plus 1 tablespoon honey
4 cloves garlic, grated
1 tablespoon minced peeled fresh ginger
2 tablespoons honey
1 1/2 pounds skinless salmon, cut into 1 1/2-inch pieces
2 scallions (white and light green parts only), sliced, plus more for topping
3 tablespoons vegetable oil
3 heads baby bok choy (about 1 pound), trimmed and chopped
6 ounces shiitake mushroom caps, thinly sliced
Grated zest of 1/2 lemon, plus wedges for serving

Steps:

Cook the quinoa as the label directs. Meanwhile, whisk 1/3 cup each soy sauce and mirin with three-quarters of the garlic, the ginger and honey in a medium bowl. Add the salmon and turn to coat. Let marinate at room temperature, 15 minutes.
Stir the scallions and the remaining 2 tablespoons soy sauce into the quinoa. Cover and set aside.
Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons vegetable oil. Add the bok choy and cook until the leaves start wilting, 3 to 4 minutes. Add the remaining garlic and the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add the remaining 2 tablespoons mirin and the lemon zest; toss to coat. Transfer the vegetables to a bowl.
Wipe out the skillet and increase the heat to high. Add the remaining 1 tablespoon vegetable oil. Add the salmon and about one-third of the marinade to the skillet (discard the remaining marinade). Cook until the salmon is golden brown and cooked through, 3 minutes per side. Top each serving of quinoa with the vegetables, salmon and more scallions. Serve with lemon wedges.

Nutrition Facts : Calories 550, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 80 milligrams, Sodium 992 milligrams, Carbohydrate 45 grams, Fiber 5 grams, Protein 43 grams, Sugar 13 grams

THIS SALMON AND QUINOA BOWL PACKS 22 GRAMS OF PROTEIN IN EACH SERVING

This Salmon and Quinoa Bowl Packs 22 Grams of Protein in Each Serving image

This quinoa bowl has everything that you'd want in a dinner grain bowl: plenty of colorful vegetables, dark leafy greens, and heart-healthy protein all tied together with a tangy dollop of yogurt. Here we call for red quinoa for its pretty color, but any type of quinoa or quinoa blend will taste great. All the components can be made ahead and assembled right before serving; pack up any leftovers to enjoy cold for lunch the next day.

Provided by Adam Hickman

Time 45m

Yield Serves 4 (serving size: 2/3 cup quinoa mix, about 2 1/2 oz. salmon, 1/4 cup beet mixture, and 1 tbsp. yogurt)

Number Of Ingredients 15

Ingredients

1 1/4 cups unsalted chicken stock
3/4 cup uncooked red quinoa
2 cups baby kale and spinach mix, finely chopped
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh flat-leaf parsley
6 tablespoons extra-virgin olive oil, divided
1 1/8 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
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 (about 1 1/2 inches thick)
1/4 cup plain 2% reduced-fat
Greek yogurt

Steps:

Combine stock and quinoa in a small saucepan; bring to a boil over high. Reduce heat to medium-low, 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 mandoline or 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 yogurt.

Nutrition Facts : Calories 447, Carbohydrate 28 g, Fat 28 g, Fiber 4 g, Protein 22 g, SaturatedFat 4 g, Sodium 672 mg, Sugar 5 g, UnsaturatedFat 23 g

SALMON QUINOA BOWL

Salmon Quinoa Bowl image

Pan-seared salmon fillets and tahini-dressed chickpea kale salad come together in a colorful, nutrient-packed bowl with quinoa at its base.

Provided by TheOtherJuliaGulia

Categories Bowl Recipes

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

1 cup white quinoa
1 ¾ cups water
½ cup Greek yogurt
¼ cup tahini
1 tablespoon lemon juice
½ teaspoon grated garlic
3 tablespoons water, or as needed
½ teaspoon kosher salt
1 ½ (8 ounce) packages lacinato kale
2 carrots
2 (15 ounce) cans chickpeas, drained and rinsed
½ cup dried cherries
1 tablespoon olive oil
4 (4 ounce) skin-on salmon fillets

Steps:

Stir together quinoa and water in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low, cover, and cook until tender, about 12 minutes. Remove from heat and keep covered; let sit for 3 to 5 minutes. Set aside.
Stir together yogurt, tahini, lemon juice, and garlic in a large bowl for the salad. Add water, 1 tablespoon at a time, until desired consistency is reached. Season with salt. Set aside.
Pull stems off the kale. Tear the leaves and place in the bowl with the dressing. Shave carrots into long ribbons and add to the bowl. Massage dressing into the salad until fully coated, about 1 minute. Add chickpeas and cherries to kale; toss to coat.
Heat oil in a large nonstick skillet over medium heat. Cook salmon, skin-side-down, until crisp, about 4 minutes. Flip and cook until desired degree of doneness is reached, 3 to 4 minutes more for medium rare. Remove to a plate.
Divide quinoa between 4 bowls. Add the kale salad and top with salmon. Top with a drizzle of olive oil, crack in some black pepper, and serve immediately.

Nutrition Facts : Calories 755.4 calories, Carbohydrate 88.5 g, Cholesterol 56.1 mg, Fat 25.4 g, Fiber 14.7 g, Protein 45.4 g, SaturatedFat 4.8 g, Sodium 808.5 mg, Sugar 11.4 g

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