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Salmon and Quinoa Veggie Bowl
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Salmon and Quinoa Veggie Bowl
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Salmon and Quinoa Veggie Bowl
Ingredients
| 1¼ | cups SILK NEXTMILK Whole Fat | |
| 1 | cup CO-OP GOLD PURE Quinoa | |
| 1 | CO-OP GOLD PURE Wild Sockeye Salmon fillet | |
| ½ | tbsp olive oil | |
| ⅛ | tsp salt | |
| ½ | cup sliced cucumbers | |
| ½ | cup cherry tomatoes, halved | |
| ½ | cup arugula | |
| ¼ | tsp salt | |
| 6 | tbsp CO-OP GOLD PURE Sundried Tomato Vinaigrette | |
| 1½ | tbsp chopped fresh basil | |
| 2 | tbsp toasted sunflower seeds |
Directions
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 2
- Combine Silk Nextmilk and quinoa in a small pot and place on med-high heat until it comes to a boil. Boil for 2 minutes, giving it a stir a few times. After 2 minutes turn heat down to a simmer, place a lid on top and cook for 14 minutes. Take off heat and break up quinoa with a spoon. Let the quinoa cool on a tray and set aside until you build your bowls.
- Preheat oven to 350°F. Coat salmon with oil and season with salt. Bake on a parchment-lined baking tray for 5-7 minutes and then let cool.
- To build your bowl, place ⅔ cup of cooked quinoa on the bottom of each bowl. Next, add your cucumber, tomatoes and arugula. Season with salt and drizzle dressing over top. Slice salmon into individual portions and add to bowl. Top with basil and sunflower seeds. Enjoy warm, room temperature or cold.
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