Teriyaki Salmon Quinoa Bowl
A flavorful and nutritious Teriyaki Salmon Quinoa Bowl featuring tender salmon glazed in sweet teriyaki sauce served over protein-packed quinoa and fresh vegetables. Perfect for a healthy and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Baked
- Cuisine: Asian
Ingredients
Scale
- 2 salmon fillets (about 6 oz each)
- 1/4 cup teriyaki sauce
- 1 cup quinoa, rinsed
- 2 cups water or low-sodium broth
- 1 cup broccoli florets
- 1/2 cup shredded carrots
- 1/2 cup edamame, shelled
- 1 tablespoon olive oil
- 2 green onions, sliced
- 1 teaspoon sesame seeds (optional)
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place salmon fillets on the baking sheet and brush with teriyaki sauce. Season with salt and pepper.
- Bake salmon for 12–15 minutes, until cooked through and flaky.
- While salmon bakes, bring water or broth to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.
- Steam broccoli florets until tender-crisp, about 4-5 minutes.
- In a skillet, heat olive oil over medium heat. Add shredded carrots and edamame, sauté for 3-4 minutes until slightly softened.
- Fluff cooked quinoa with a fork and divide into bowls.
- Arrange steamed broccoli, sautéed vegetables, and baked salmon over quinoa.
- Drizzle any remaining teriyaki sauce over the bowls, sprinkle with green onions and sesame seeds if using.
- Serve warm and enjoy!
Notes
For extra flavor, marinate the salmon in teriyaki sauce for 30 minutes before baking or add a squeeze of fresh lime juice before serving for a bright finish.
Find it online: https://seasonedrecipe.com/teriyaki-salmon-quinoa-bowl/