Salmon Quinoa Bowl
Packed with healthy fat, protein, and complex carbs, this lunch will give you a second wind that lasts all afternoon.
Andrew Purcell, Carrie Purcell
Recipe information
Total Time
20 Minutes
Yield
Makes 1 Serving
Ingredients
5
Brussels sprouts, very thinly sliced
1
teaspoon olive oil
Salt
Pepper
3
ounces salmon, skin removed
⅔
cup cooked quinoa, at room temperature
1
teaspoon unseasoned rice vinegar
½
medium avocado, cubed
1
tablespoon fresh parsley, chopped
Preparation
Step 1
Heat oven to 450°.
Step 2
On a sheet pan or in an oven-safe skillet, toss Brussels sprouts with oil, salt, and pepper. Spread in an even layer. Season salmon liberally with salt and pepper and place on top of Brussels sprouts.
Step 3
Roast 7 to 10 minutes (the thicker your fillet, the longer it will take) for medium rare. If you like your salmon more well done, remove Brussels sprouts from pan after 10 minutes and cook salmon an additional 3 to 5 minutes.
Step 4
In a bowl, stir together quinoa, rice vinegar, avocado, parsley, and roasted Brussels sprouts.
Step 5
Serve salmon over quinoa-vegetable mixture. Serve immediately, or refrigerate until ready to eat and serve cold.
Nutrition Per Serving
537 calories
24 g fat (3 g saturated)
54 g carbs
4 g sugar
14 g fiber
30 g protein