Looking to stay on track of your diet and health goals and need a quick meal idea? Then you have to try this quinoa bowl that is both light on the waistline, but full of flavors.
I first came across this recipe on my Facebook timeline in the form of a food video and took a mental note of what I needed to make.
This is the perfect idea for meal prepping on a Sunday or whenever you pack your lunch to take to work with you the next day. I chose to make it for dinner, the quinoa filling me up while the salmon teriyaki have me hibachi vibes.
Here what you need:
Roland Garden Vegetable Quinoa
Chicken of the Sea, Pink Salmon, 5 oz.
KC Masterpiece Marinade Honey Teriyaki
(Keep in mind that these are the exact items I used. You can use your favorite brand or flavor of quinoa, opt for fresh salmon and use your teriyaki sauce of choice.)
How to make Salmon Teriyaki Quinoa Bowl
Cook quinoa according to package (bring 1 1/2 cups of water to a boil, stir in quinoa, cover and let cook for 15 minutes.)
While the quinoa is cooking, boil water and add in broccoli crowns to be cooked until soft. Strain and set aside.
When the quinoa is ready, portion some for dinner and put the rest in a container for lunch. Add in broccoli and split the 5 oz Chicken of the Sea salmon pouch among the dishes. Drizzle on teriyaki sauce to taste, and enjoy!
It’s best to eat with the salmon at room temperature and the quinoa warm, so just pack the Chicken of the Sea pouch with the container when taking to work to then reheat and then add in after.
This meal is done and ready in 15 minutes, making the perfect go-to dinner when you want to eat healthy, but don’t have the time or energy to cook.