Golden Glow Salmon Power Bowls

Ingredients

• 2 each Salmon fillets
• 0.5 cup Quinoa
• 1 cup Water or low-sodium vegetable broth
• 1.5 cups Broccoli florets
• 4 cups Baby spinach
• 0.5 medium Red bell pepper
• 0.5 medium Avocado
• 3 Tbsp Extra virgin olive oil
• 1 inch piece Fresh ginger
• 1 inch piece Fresh turmeric
• 2 cloves Garlic
• 1 whole Lemon
• 2 Tbsp Coconut Aminos
• 0.25 tsp Black pepper
• 1 tsp Sesame seeds

Instructions

1. Cook the Quinoa: Rinse quinoa thoroughly. In a small pot, combine the rinsed quinoa with 1 cup of water or low-sodium vegetable broth. 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 stand, covered, for 5 minutes before fluffing with a fork.
2. Roast Salmon and Broccoli: Preheat oven to 400°F (200°C). On a baking sheet, toss broccoli florets with 1 tablespoon of olive oil, 1 minced garlic clove, and a pinch of black pepper. Season salmon fillets with a pinch of black pepper. Place the salmon fillets on the same baking sheet alongside the broccoli.
3. Bake: Roast in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the broccoli is tender-crisp.
4. Prepare the Dressing: While the quinoa cooks and salmon roasts, whisk together the remaining 2 tablespoons of olive oil, grated fresh ginger, grated fresh turmeric (or ground), the other minced garlic clove, fresh lemon juice, and Coconut Aminos in a small bowl until well combined. Taste and adjust seasonings if necessary.
5. Wilt Spinach: In a large pan, briefly wilt the baby spinach over medium heat for 1-2 minutes until just softened. This step can be skipped if you prefer raw spinach.
6. Assemble the Bowls: Divide the cooked quinoa into two serving bowls. Top each with a roasted salmon fillet, roasted broccoli, wilted spinach, sliced red bell pepper, and sliced avocado. Drizzle generously with the turmeric-ginger dressing and garnish with sesame seeds.

Nutrition (per serving)