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To make your teriyaki salmon bowls with quinoa, gather these fresh ingredients: - 4 salmon fillets (about 6 ounces each) - 1 cup quinoa, rinsed - 2 cups low-sodium vegetable or chicken broth - 1 cup broccoli florets - 1 bell pepper, thinly sliced (red or yellow) - 1 carrot, julienned - 2 green onions, chopped - 3 tablespoons teriyaki sauce (store-bought or homemade) - 1 tablespoon sesame oil - 1 tablespoon olive oil - Salt and pepper to taste - Sesame seeds for garnish These ingredients come together to create a dish that is both tasty and healthy. The salmon provides rich flavor and healthy fats. Quinoa serves as a great base packed with protein. The colorful veggies add crunch and nutrients. I love how versatile this recipe is. You can swap the veggies based on what you have. Think snap peas or zucchini! Don’t forget to check out the Full Recipe for more detailed steps. To cook the quinoa, start by rinsing it under cold water. This removes any bitter taste. Next, in a medium saucepan, combine the rinsed quinoa and broth. Bring this mixture to a boil over high heat. Once boiling, reduce the heat to low. Cover the saucepan and let it simmer for about 15 minutes. You'll know it's ready when the liquid is absorbed. After removing it from the heat, fluff the quinoa with a fork. This step makes it light and airy. Preheat your oven to 400°F (200°C). While it heats, lay the salmon fillets on a lined baking sheet. Drizzle some olive oil over them and season with salt and pepper. Use a brush to coat each fillet with teriyaki sauce. This adds great flavor as the salmon cooks. Now, place the baking sheet in your preheated oven. Bake the salmon for 12 to 15 minutes. It's done when it flakes easily with a fork. This simple roasting method keeps the salmon moist and flavorful. While the salmon roasts, heat sesame oil in a skillet over medium heat. Add the broccoli, bell pepper, and carrot to the pan. Sauté these veggies for 5 to 7 minutes. They should be bright and tender but still crisp. This adds color and texture to your bowl. Once everything is ready, it’s time to assemble your bowls. Start by adding a generous scoop of quinoa as the base. Place the roasted salmon on top. Next, arrange the sautéed vegetables alongside the salmon. This creates a vibrant and healthy meal. To finish, sprinkle chopped green onions and sesame seeds over each bowl. If you want more flavor, drizzle a bit of extra teriyaki sauce on top. Serve these bowls warm and enjoy your delicious teriyaki salmon bowls with quinoa. For the full recipe, check out the details above. To make salmon just right, you need to watch the time. Bake your salmon at 400°F for 12 to 15 minutes. Check it with a fork; it should flake easily. If you want it juicier, brush on extra teriyaki sauce before baking. You can also use a meat thermometer. Aim for an internal temperature of 145°F. This ensures it is safe and tasty. Quinoa is versatile. You can cook it in broth for more flavor. Use either vegetable or chicken broth, as it adds depth. Adding herbs or spices to the cooking water also works. For a nutty taste, toast your quinoa in a dry pan for a few minutes before cooking. This makes a big difference in flavor and texture. Add a kick by mixing in fresh ginger or garlic. These add warmth and a nice aroma. You can also toss in nuts or seeds for crunch. A handful of spinach or kale boosts nutrition and color. For heat, try a splash of sriracha or a sprinkle of chili flakes. These simple changes make your teriyaki salmon bowls even more exciting and unique. For the complete recipe, check out the Full Recipe. {{image_2}} You can swap out salmon for other proteins. Try chicken, tofu, or shrimp. Each protein brings its own flavor. Chicken works well with teriyaki sauce. Tofu is great for a vegetarian option. Shrimp cooks quickly, adding a nice touch. Just adjust cooking times for each protein to ensure they are tender and juicy. You can always load up your bowl with more veggies. Consider adding snap peas, zucchini, or spinach. These vegetables add color and nutrients. They also keep the dish fresh. If you want a crunchy bite, try radishes or cabbage. You can mix and match based on what you have at home. The more, the merrier! If you love heat, add sriracha or chili flakes. A drizzle of sriracha on top gives a nice kick. You can also mix it into the teriyaki sauce for a spicy twist. Chili flakes sprinkled over the dish will wake up your taste buds. Adjust the amount based on your spice level. Enjoy the extra warmth in every bite! You can store leftover teriyaki salmon bowls in an airtight container. Make sure they cool down first. Keep them in the fridge for up to three days. For best taste, eat them within two days. To reheat, place the salmon and quinoa in a microwave-safe bowl. Heat on medium power for one to two minutes. Stir halfway to heat evenly. If it feels dry, add a splash of broth or water before heating. You can also reheat in a skillet over low heat. This keeps the salmon juicy. You can freeze the salmon and quinoa separately. Wrap each salmon fillet in plastic wrap, then place in a freezer bag. It will keep well for up to three months. For quinoa, let it cool, then store in an airtight container. When ready to use, thaw in the fridge overnight. This way, you will always have a tasty meal on hand. For the full recipe, check back to the ingredients and steps above. Yes, you can use brown rice. Brown rice has a different texture and flavor. It takes longer to cook than quinoa. If you choose brown rice, cook it according to package instructions. This way, it will be ready when your salmon is done. Teriyaki salmon stays fresh in the fridge for about three days. Store it in an airtight container. Make sure to cool it down first to keep it safe. Reheat it gently when you're ready to eat. Absolutely! You can swap the salmon for tofu or tempeh. Marinate the tofu in teriyaki sauce before cooking. Use the same cooking methods for the tofu. This will give you a tasty vegetarian dish. The best teriyaki sauce is one that balances sweet and savory flavors. You can use store-bought or make your own. Look for a sauce with low sodium for a healthier option. Homemade sauces can taste fresher and more vibrant. Salmon is fully cooked when it flakes easily with a fork. Use a fork to test it gently. The inside should be opaque and not translucent. If you have a food thermometer, the thickest part should reach 145°F (63°C). Cooking it just right makes it tender and juicy. This post shared a healthy salmon and quinoa bowl recipe. You learned how to cook salmon perfectly and prepare fresh veggies. Plus, I gave tips on storing leftovers and making the dish your own. Try different proteins or spice it up with chili flakes. Enjoy making this meal your way! With easy steps and great flavors, you can impress anyone who tastes it. Happy cooking!

6. Teriyaki Salmon Bowls with Quinoa

Create a delicious and nutritious meal with Teriyaki Salmon Bowls featuring fluffy quinoa! This quick and easy recipe combines tender salmon fillets, vibrant vegetables, and a savory teriyaki sauce for a satisfying dinner. Perfect for busy weeknights, these bowls are as healthy as they are tasty. Click to discover how to whip up this flavorful dish in just 30 minutes and elevate your mealtime!
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Ingredients
  

4 salmon fillets (about 6 ounces each)

1 cup quinoa, rinsed

2 cups low-sodium vegetable or chicken broth

1 cup broccoli florets

1 bell pepper, thinly sliced (red or yellow)

1 carrot, julienned

2 green onions, chopped

3 tablespoons teriyaki sauce (store-bought or homemade)

1 tablespoon sesame oil

1 tablespoon olive oil

Salt and pepper to taste

Sesame seeds for garnish

Instructions
 

Cook the Quinoa: In a medium saucepan, combine rinsed quinoa and broth. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.

    Prepare the Salmon: Preheat your oven to 400°F (200°C). Place the salmon fillets on a lined baking sheet. Drizzle with olive oil and season with salt and pepper. Brush each fillet generously with teriyaki sauce.

      Roast the Salmon: Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork.

        Sauté the Vegetables: While the salmon is baking, heat sesame oil in a skillet over medium heat. Add broccoli florets, sliced bell pepper, and julienned carrot. Sauté for 5-7 minutes until vegetables are bright and tender but still crisp.

          Assemble the Bowls: In serving bowls, layer a portion of cooked quinoa as the base. Top with roasted salmon, and then arrange the sautéed vegetables on the side.

            Garnish and Serve: Sprinkle chopped green onions and sesame seeds over the bowls. Drizzle a little extra teriyaki sauce if desired.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4