Quinoa Miso Salmon Bowl

Name: Quinoa Miso Salmon Bowl
Prep time: Prep Time: 15 minutes
Cook time: Cook Time: 25 minutes
Yield: Serves: 2
Ingredients: SAUCE; 3 Tbsp. white miso paste; 2 Tbsp. reduced sodium soy sauce; 1 to 2 Tbsp. maple syrup; 1 Tbsp. sriracha or rice vinegar; 1 Tbsp. sesame oil; BOWL; 12 oz. skinless salmon fillet, cut into 1 1/2-inch pieces; 2 cups Kitchen Basics® Original Chicken or Unsalted Vegetable Stock, divided; 1 cup uncooked quinoa; TOPPINGS; 1 avocado, sliced; 1/2 English cucumber, thinly sliced (or 3 to 4 Persian cucumbers); 2/3 cup pre-shredded carrots; 2 green onions, sliced; 2 lime wedges; 1 tsp. toasted sesame seeds

Prep Time:
15 minutes
Cook Time:
25 minutes
Serves:
2

Ingredients

SAUCE:
3 Tbsp. white miso paste
2 Tbsp. reduced sodium soy sauce
1 to 2 Tbsp. maple syrup
1 Tbsp. sriracha or rice vinegar
1 Tbsp. sesame oil
BOWL:
12 oz. skinless salmon fillet, cut into 1 1/2-inch pieces
2 cups Kitchen Basics^® Original Chicken or Unsalted Vegetable Stock, divided
1 cup uncooked quinoa
TOPPINGS:
1 avocado, sliced
1/2 English cucumber, thinly sliced (or 3 to 4 Persian cucumbers)
2/3 cup pre-shredded carrots
2 green onions, sliced
2 lime wedges
1 tsp. toasted sesame seeds

Prep Time:
15 minutes
Cook Time:
25 minutes
Serves:
2

Print Recipe

Delicious meal for two or double the recipe for meal prep ease. A double-duty, no-cook sauce stirs together before using some as a marinade, and the other part is thinned with a little stock for a drizzle sauce. Quinoa is simmered in stock for more depth of flavor to make a protein base for a colorful bowl with fresh, easy add-ins like avocado, cucumber, carrots, green onions and sesame seeds.

Prep & Cook Instructions

Place an oven rack in the center position and preheat oven to 425°F. Stir together sauce ingredients in a small bowl. Measure 3 Tbsp. sauce and add to an 8-inch glass baking dish or a parchment paper-lined rimmed baking sheet; add salmon and toss to coat. Set aside to marinate 15 minutes.
Meanwhile, add 1/4 cup stock to the remaining sauce and whisk together; set aside. Add quinoa and remaining 1 3/4 cup stock to a 2 or 3 qt. saucepan. Bring to a full boil; cover and reduce heat to low. Simmer 12 to 15 minutes until most of liquid is absorbed. Remove from heat and let stand 10 minutes before fluffing with a fork.
Roast marinated salmon about 10 minutes until done (145°F internal temp).
To serve, spoon 1 cup cooked quinoa into each bowl, then top with half of cooked salmon chunks, avocado, cucumber, carrots, green onions and a lime wedge. To serve, drizzle with sauce and sprinkle with a pinch of sesame seeds.

Tips:

Cool remaining 1 cup quinoa then freeze in a zip top bag and use within 2 months. Versatile to add to soups, burritos, stir fries, salads, other bowl meals and more.
Recipe may be doubled.
To meal prep and enjoy later as chilled salads, refrigerate sauce separately. Assemble bowls in airtight containers. Sauce and bowls will keep refrigerated up to 3 days.

Quinoa Miso Salmon Bowl

Ingredients

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Prep & Cook Instructions

Tips:

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