Teriyaki Salmon Quinoa Bowl

Name: Teriyaki Salmon Quinoa Bowl
Prep time: 15 min
Yield: 4
Ingredients: 3/4 cup uncooked Bob’s Red Mill Tri-color Quinoa; 4 (4-ounce) pieces salmon, skin removed; 1/3 cup low-sodium soy sauce; 3 tablespoons rice vinegar; 3 tablespoons honey; 3 cloves garlic, minced; 1 tablespoon minced fresh ginger; 1/4 teaspoon crushed red pepper flakes, plus additional for serving; 2 tablespoons extra-virgin olive oil; 24 ounces mixed veggies, fresh or frozen and thawed and patted dry (I did a blend of fresh chopped carrots, red bell pepper, and kale); 4 scallions, sliced, with white/light green parts and dark green parts divided; 1/2 cup frozen shelled edamame, thawed

Teriyaki Salmon Quinoa Bowl was pinched from <a href="https://www.wellplated.com/salmon-quinoa-bowl/" target="_blank" rel="noopener">www.wellplated.com.</a>

"Teriyaki Salmon Quinoa Bowl with kale and fresh veggies. A quick and easy cooked Asian meal bowl that’s perfect for healthy lunches, meal prep, and fast dinners. Simple to make and packed with flavor!..."

INGREDIENTS

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3/4 cup uncooked Bob’s Red Mill Tri-color Quinoa

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4 (4-ounce) pieces salmon, skin removed

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1/3 cup low-sodium soy sauce

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3 tablespoons rice vinegar

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3 tablespoons honey

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3 cloves garlic, minced

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1 tablespoon minced fresh ginger

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1/4 teaspoon crushed red pepper flakes, plus additional for serving

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2 tablespoons extra-virgin olive oil

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24 ounces mixed veggies, fresh or frozen and thawed and patted dry (I did a blend of fresh chopped carrots, red bell pepper, and kale)

•

4 scallions, sliced, with white/light green parts and dark green parts divided

•

1/2 cup frozen shelled edamame, thawed

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