This dish will "bowl" you over with great flavors, textures, and a healthy balance of macronutrients. Plus, by serving everything in a bowl, all the ingredients are deliciously mixed together instead of getting pushed around on a plate. The quinoa, salmon, and mango sauce can be prepared ahead of time and kept chilled separately for up to 3 days.
Ingredients
- 1 cup raw quinoa
- 16 oz wild salmon
- 1 mango, peeled and sliced
- ½ cup lite coconut milk
- 2 tsp curry powder
- 2 tbsp rice vinegar
- 1 tbsp ginger, minced
- 1 clove garlic, minced
- ¼ tsp sea salt
- 4 cup baby spinach
- 1 cucumber, chopped
- 2 cup cherry tomatoes
- 1 avocado
- 4 tbsp pumpkin seeds
Directions
Prep:
Cook:
Total:
- Bring the quinoa and 1-3/4 cups water to a boil with a couple pinches salt in a medium saucepan.
- Reduce the heat to medium-low, and simmer, covered, until the quinoa is tender and the liquid has been absorbed, about 15 minutes. Set aside covered for 5 minutes, then fluff the quinoa with a fork.
- Meanwhile, preheat the oven to 400 degrees F. Place the salmon on a greased or parchment-lined baking sheet, skin-side down. Season the fish with salt and pepper. Bake for 12 minutes, or until the fish is just cooked through in the center. Let the salmon rest 5 minutes, then gently break it apart into large chunks.
- Blend together the mango, coconut milk, curry powder, rice vinegar, ginger, garlic and salt until smooth.
- To serve, divide the quinoa, spinach, cucumber, tomatoes, avocado, and salmon among four serving bowls. Drizzle on mango sauce and garnish with pumpkin seeds.