As of this week, I’m hooked on quinoa.  From the taste and texture to the fullness factor — I just find it has a nice way of rounding out a meal and making it feel complete.

So you can bet I’ve been making a lot of “bowls,” including this one, inspired by another Real Simple recipe. Originally, I was going to make this ingredient-for-ingredient, but then I ended up not having the barley (because I thought I had previously purchased it), and not having the chickpeas (because I tossed all can-openers in the process of moving). I added a touch of lemon juice which made the whole dish refreshing and bright.

I highly recommend this health bowl for your next dinner –> leftover lunch!

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Salmon Health Bowl
Inspired by Real Simple
Serves 1
INGREDIENTS:
4 oz sockeye salmon
1/2-1 cup quinoa, cooked
1 cup swiss chard
1/4 cup smoked paprika fennel (see below)
1 basil leaf, chopped
1 chive, chopped
1/4 avocado, cubed
1/4 lemon
Salt and pepper, to taste
DIRECTIONS:

  1.  Season salmon with salt and pepper, spray pan with cooking spray.  Cook salmon over medium heat (skin side down first) for 5-6 minutes.  Flip the fish and let it cook for 2-3 minutes.  Remove from heat.
  2. Toss quinoa, chard, fennel, basil, chives and avocado together.  Top with salmon and squeeze lemon juice over the whole bowl.

Smoked Paprika Fennel
From Real Simple
INGREDIENTS:
2 fennel bulbs, cut into 1 1⁄2-inch pieces
1 teaspoon smoked paprika
2 tablespoons olive oil
kosher salt and pepper
DIRECTIONS:

  1. Heat oven to 425° F.
  2. Toss the fennel, paprika, oil, and ½ teaspoon each salt and pepper on a rimmed baking sheet.
  3. Roast, tossing once, until tender, 10 to 12 minutes.