Golden Serenity Salmon & Butternut Quinoa Bowl

Ingredients

• 2 pieces Salmon fillets
• 2 cups Butternut squash
• 0.5 cup Quinoa
• 1 cup Water
• 1 teaspoon Olive oil
• 0.25 teaspoon Sea salt
• 2 tablespoons Fresh parsley
• 0.25 cup Raw cashews
• 1 inch piece Fresh ginger
• 0.5 teaspoon Ground turmeric
• 0.25 cup Water
• 1 teaspoon Maple syrup
• 1 pinch Pinch of sea salt

Instructions

1. Preheat oven to 400°F (200°C). Toss cubed butternut squash with 1/2 teaspoon olive oil and a pinch of sea salt on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized.
2. While squash roasts, thoroughly rinse quinoa. In a small saucepan, combine rinsed quinoa and 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and keep covered.
3. Place salmon fillets on a separate baking sheet lined with parchment paper. Drizzle with the remaining 1/2 teaspoon olive oil and a pinch of sea salt. Once the butternut squash has about 10-12 minutes left, add the salmon to the oven. Bake for 10-12 minutes, or until cooked through and flakes easily with a fork.
4. While salmon bakes, prepare the dressing. Combine soaked and drained cashews, fresh ginger, ground turmeric, 1/4 cup water, maple syrup (if using), and a pinch of sea salt in a small blender or food processor. Blend until completely smooth and creamy, adding a tablespoon more water if needed to reach a pourable consistency.
5. Divide cooked quinoa between two bowls. Top each with roasted butternut squash and a salmon fillet. Drizzle generously with the Ginger-Turmeric Cashew Dressing. Garnish with fresh chopped parsley.

Nutrition (per serving)