Teriyaki Salmon Bowl

This Teriyaki Salmon Bowl combines tender, marinated salmon with a bed of fluffy quinoa, vibrant vegetables, and a drizzle of homemade teriyaki sauce. The balance of sweet and savory flavors, along with the textures of soft salmon and crunchy vegetables, creates a satisfying meal that is both healthy and delicious.

Ingredients:

• 2 salmon fillets
• 1 cup quinoa
• 2 cups water
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1 teaspoon sesame oil
• 2 green onions, sliced
• Sesame seeds for garnish

Instructions:

1. Rinse quinoa under cold water. In a saucepan, combine quinoa and water, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and set aside.
2. In a bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, and sesame oil to create the teriyaki marinade.
3. Place salmon fillets in the marinade and let them sit for at least 15 minutes.
4. While the salmon marinates, heat olive oil in a pan over medium heat. Add broccoli, red bell pepper, and carrot; sauté for about 5-7 minutes until tender-crisp.
5. In another pan, cook the salmon fillets over medium heat for about 4-5 minutes on each side, or until cooked through.
6. To serve, place a scoop of quinoa in a bowl, top with sautéed vegetables, and add the salmon fillet. Drizzle with any remaining teriyaki marinade, and garnish with sliced green onions and sesame seeds.