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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!
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
Instructions
Cook the quinoa according to package directions. Set aside for serving.
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. Let the salmon marinate at room temperature for 15 minutes, flipping once halfway through.
In the meantime, in a large nonstick skillet, heat 1 tablespoon olive oil over medium high. Add the vegetables and white/light green parts of the scallions. Sauté until crisp-tender, about 8 to 10 minutes. The timing will vary based upon the veggies you use; harder veggies like diced carrots will need longer, while softer veggies like bell peppers and broccoli will cook more quickly. If you are using frozen veggies, they should all cook in the same amount of time. Add the edamame and 2 tablespoons of the reserved marinade and cook 30 additional seconds. Remove to a plate or bowl and cover to keep warm.
With a paper towel, carefully wipe the skillet clean. Add the remaining 1 tablespoon olive oil and increase the heat to high. Once the oil is hot and shimmering, add the salmon and 2 tablespoons of the remaining marinade to the skillet (discard the salmon marinade left in the dish). Let cook 2 minutes undisturbed, then turn the salmon pieces and continue cooking 2 to 3 additional minutes, just until the salmon is cooked through. (Do not overcook or the salmon will be dry)
To serve, place the cooked quinoa in individual serving bowls. Top with sautéed veggies, salmon, and reserved dark green onions. If desired, sprinkle with a little of the remaining reserved marinade and additional red pepper flakes. Enjoy immediately.
Recipe Notes
Store leftover quinoa and leftover stir-fry veggies separately in the refrigerator for up to 4 days. Reheat gently in the microwave.
I find salmon tastes best the day it is made, but you can refrigerate the leftovers for 1 additional day. I recommend enjoying the leftover salmon at room temperature versus reheating it to make sure it doesn’t dry out. I heated the leftover quinoa and veggies until they were very hot in the microwave, and then topped them with the room temperature-ish salmon, and it was delicious.
The nutritional information from this recipe is estimated based upon 4 tablespoons of the marinade being used in the recipe plus 2 tablespoons from the salmon resting in the marinade. The rest of the marinade was discarded. If you need more precise direction, I recommend measuring your marinade and calculating the nutritional information yourself using your best judgement/any tweaks you made.
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