I’m on the bowl train and am never getting off! This nourishing grain bowl is perfect for this time of year. This November, we will be diving into the topic of immunity and as you will learn, this recipe is one that can help build those defences. It’s also loaded with healthy fats from the salmon, avocado and olive-oil based dressing, which will keep you full and satisfied. As with all meal prep bowls, the real beauty is in the fact that many of its elements can be made in advance, resulting in healthy dinners ready in minutes. No muss, no fuss. So if you need load-off your weeknight cooking routine, put this recipe on your to-do list pronto!

Salmon Quinoa Bowl with Caper dressing

2018-11-01 19:04:04

Serves 4

Write a review

Save Recipe

Print

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Prep Time

10 min

Cook Time

25 min

Total Time

35 min

Ingredients

1. 1 cup quinoa, rinsed
2. 1 pound salmon, cut into filets
3. 1 small head broccoli, chopped into bite size florets
4. 1 tablespoon olive oil
5. Sea salt
6. 4 cups arugula or mixed greens
7. 1 cup cherry tomatoes, halved
8. 1/4 cup dill, roughly chopped
9. 1 ripe avocado, sliced

For the creamy caper dressing

1. 2 teaspoons dijon mustard
2. 1/4 cup plain yogurt
3. 2 tablespoons lemon juice
4. 2 tablespoons capers
5. 2 tbsp olive oil
6. 1/4 teaspoon salt

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Place two racks in the middle of the oven and prepare two baking trays.
2. Place 1 cup of quinoa in a medium saucepan and add 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and let cook 12 minutes. Once cooked, remove from the heat, let stand 5 minutes and full with a fork.
3. Place the salmon on a baking tray, drizzle with olive oil and sprinkle with salt and pepper.
4. Place the broccoli florets on the other baking tray and drizzle with olive oil to coat. Sprinkle with salt and pepper. Place the salmon and broccoli in the oven and cook for 13-15 minutes. Remove the salmon from the oven and cook the broccoli another 10 minutes.
5. In a small bowl, combine all the ingredients for the caper dressing. Set aside.
6. In four serving bowls, place a handful of arugula topped with quinoa, the salmon filet, roasted broccoli, cherry tomatoes, fresh dill and diced avocado. Drizzle with the creamy caper dressing and enjoy.

Notes

1. Meal prep option: the quinoa, roasted broccoli, caper dressing and the salmon, (although if you have 15 minutes fish is always better fresh cooked) could all be made in advance. Prepare these elements on meal prep Sunday and enjoy as a bowl with the remaining ingredients during the week.

Motive Nutrition https://motivenutrition.com/