Salmon Quinoa Bowl Recipe
Brown Rice, Quinoa, Avocado, Cherry Tomatoes, String Beans, Lemon Aioli
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Ingredients
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Grains
Vegetables
Sauce
Protein
Method
Preparation of Grains
- 1
Cook Brown Rice
Rinse 1 cup of brown rice under cold water. In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes or until rice is tender and water is absorbed. Remove from heat and let it sit covered for an additional 10 minutes.
- 2
Cook Quinoa
In a separate saucepan, rinse 1 cup of quinoa under cold water. Combine the rinsed quinoa with 2 cups of water in the saucepan, bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Preparing Vegetables
- 3
Prep String Beans
Trim the ends of the string beans and blanch them in boiling water for about 3-4 minutes until they are bright green and tender-crisp. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Drain again and set aside.
- 4
Slice Cherry Tomatoes and Avocado
Halve the cherry tomatoes and set aside. Cut the avocado in half, remove the pit, and scoop out the flesh. Slice the avocado into thin pieces or cubes according to preference.
Cooking Salmon
- 5
Cook Salmon Fillets
Preheat a skillet over medium heat and add a little oil. Season the salmon fillets with salt and pepper. Once the oil is hot, add the fillets skin-side down. Cook for about 4-5 minutes, then flip and cook for an additional 3-4 minutes or until the salmon is cooked through and flakes easily with a fork.
Assembly
- 6
Build the Bowl
In a large bowl, layer the cooked brown rice and quinoa as the base. Arrange the cooked string beans, halved cherry tomatoes, and sliced avocado on top. Place the cooked salmon fillets in the center and drizzle with lemon aioli. Serve immediately.
