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!
Salmon Health Bowl
Inspired by Real Simple
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
Salt and pepper, to taste
- 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.
- 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
2 fennel bulbs, cut into 1 1⁄2-inch pieces
1 teaspoon smoked paprika
2 tablespoons olive oil
kosher salt and pepper
- Heat oven to 425° F.
- Toss the fennel, paprika, oil, and ½ teaspoon each salt and pepper on a rimmed baking sheet.
- Roast, tossing once, until tender, 10 to 12 minutes.