Golden Glow Salmon & Quinoa Nourish Bowl with Ocean's Whisper Crunch

Ingredients

• 2 count Salmon fillets
• 0.5 cup Quinoa, dry
• 1 cup Water or low-sodium vegetable broth
• 1.5 tablespoon Olive oil, divided
• 1 inch Fresh ginger, grated
• 0.5 teaspoon Ground turmeric
• 2 cloves Garlic, minced
• 0.25 teaspoon Sea salt
• 0.25 teaspoon Black pepper
• 0.5 count Lime
• 1 medium Bell pepper, any color
• 1 medium Carrot
• 4 cups Fresh spinach
• 2 tablespoon Pumpkin seeds
• 1 tablespoon Sesame seeds
• 0.5 teaspoon Dulse flakes
• 2 tablespoon Fresh cilantro or parsley, chopped

Instructions

1. Rinse quinoa thoroughly under cold water. Combine quinoa and water (or broth) in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
2. While quinoa cooks, pat salmon fillets dry. In a small bowl, mix grated ginger, ground turmeric, minced garlic, 1 tablespoon olive oil, 1/8 teaspoon sea salt, and 1/8 teaspoon black pepper. Rub this mixture evenly over both sides of the salmon fillets.
3. Heat a large non-stick skillet over medium-high heat. Once hot, add the seasoned salmon fillets, skin-side down (if applicable). Cook for 4-6 minutes, then flip and cook for another 3-5 minutes, or until cooked through to your desired doneness. Squeeze half the lime juice over the cooked salmon. Set aside.
4. In the same skillet (or a separate one if preferred), add the remaining 0.5 tablespoon olive oil over medium heat. Add the sliced bell pepper and julienned carrot. Sauté for 3-5 minutes until slightly tender-crisp. Add the fresh spinach and cook for 1-2 minutes until wilted. Season with remaining 1/8 teaspoon sea salt and 1/8 teaspoon black pepper.
5. For the 'Ocean's Whisper Crunch', toast pumpkin seeds and sesame seeds in a small, dry skillet over medium-low heat for 2-3 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and stir in the dulse flakes.
6. To assemble, divide the fluffy quinoa between two bowls. Top each with a salmon fillet and an equal portion of the sautéed vegetables. Sprinkle generously with the 'Ocean's Whisper Crunch' and garnish with fresh cilantro or parsley. Serve immediately.

Nutrition (per serving)