Easy to prepare, these tasty quinoa power bowls make a healthy and satisfying dinner.
Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes (+1 hour 20 minutes standing time)
4 radishes, thinly sliced
1/4 cup (60 mL) rice wine vinegar
2 tbsp (30 mL) granulated sugar
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) Mirage Margarine, melted
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) minced fresh ginger
2 cloves garlic, minced
1 tsp (5 mL) brown sugar
1 tsp (5 mL) salt
1 tsp (5 mL) pepper
Pinch hot pepper flakes
2 tbsp (30 mL) vegetable oil
4 skin-on salmon fillets (5 to 6 oz/150 to 175 g each)
Quinoa Power Bowls:
1/4 cup (60 mL) soy sauce
2 tbsp (30 mL) Mirage Margarine, melted
2 tbsp (30 mL) sesame oil
1 tbsp (15 mL) brown sugar
2 garlic cloves, minced
Juice of 1/2 lime
2 cups (500 mL) cooked quinoa, warm
2 small avocados, halved, pitted, peeled and sliced
4 green onions, thinly sliced
- Preheat oven to 425˚F (220˚C). In small bowl, stir together radishes, vinegar and sugar. Let stand for 10 to 15 minutes or until ready to use; drain and set aside.
- Baked Salmon: In small bowl, combine mustard, melted margarine, soy sauce, ginger, garlic, brown sugar, salt, pepper and hot pepper flakes.
- Place salmon in large reusable plastic bag; add mustard mixture. Refrigerate for at least 1 hour or up to 2 hours.
- Heat oil in large non-stick skillet set over medium-high heat; cook salmon for 30 to 60 seconds on each side or until seared and golden brown on the outside but still raw on the inside.
- Transfer salmon skin-side down to parchment paper–lined baking sheet. Bake for 8 to 10 minutes or until salmon flakes when tested. Let stand for 5 minutes.
- In a small bowl, whisk together soy sauce, melted margarine, sesame oil, brown sugar, garlic and lime juice.
- Bowls: Divide quinoa among 4 bowls. Top with salmon, avocado slices, pickled radishes and green onions. Drizzle with soy-sesame sauce.
• Substitute cucumber slices for radishes if desired.
• Substitute rainbow trout or Arctic char for salmon if preferred.