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Salmon Buddha Bowl

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A vibrant and nutritious Salmon Buddha Bowl filled with quinoa, fresh vegetables, and drizzled with soy sauce or tahini.

Ingredients

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  • 1 cup quinoa
  • 2 cups water
  • 2 salmon fillets
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 avocado, sliced
  • 1 cup baby spinach
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, sliced
  • 1/4 cup sesame seeds
  • Soy sauce or tahini for drizzling

Instructions

  1. Rinse the quinoa under cold water and then cook it in 2 cups of water according to package instructions.
  2. Heat olive oil in a skillet over medium heat. Season the salmon fillets with salt and pepper, then cook for about 4-5 minutes on each side, or until cooked through.
  3. Fluff the quinoa with a fork and divide it into bowls, creating a fluffy base for your ingredients.
  4. Top each bowl of quinoa with cooked salmon, avocado slices, baby spinach, cherry tomatoes, cucumber, and sesame seeds, adorning it with vibrant colors and fresh flavors.
  5. Finish by drizzling with soy sauce or tahini before serving, bringing a savory finish that ties the whole dish together.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, warm the quinoa and salmon in the microwave and add fresh avocado and veggies just before serving to keep them crisp.

Nutrition

Find it online: https://www.thestationrecipes.com/salmon-buddha-bowl-2/

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