This quinoa bowl has everything that you’d want in a dinner grain bowl: plenty of colorful vegetables, dark leafy greens, and heart-healthy protein all tied together with a tangy dollop of yogurt. Here we call for red quinoa for its pretty color, but any type of quinoa or quinoa blend will taste great. All the components can be made ahead and assembled right before serving; pack up any leftovers to enjoy cold for lunch the next day.
Combine stock and quinoa in a small saucepan; bring to a boil over high. Reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and let stand 5 minutes. Fluff with a fork, and stir in kale-spinach mix, cilantro, parsley, 5 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Using a mandoline or a vegetable peeler, slice or peel beet and carrot into very thin slices. Place beet and carrot in a medium bowl; add vinegar, garlic, and 1/4 teaspoon salt. Let stand 15 minutes, stirring occasionally.
Heat remaining 1 tablespoon oil in a skillet over medium-high. Sprinkle salmon with remaining 5/8 teaspoon salt and remaining 1/4 teaspoon pepper. Add salmon to hot oil, skin side down, and cook 6 minutes. Reduce heat to medium-low; cover and cook until a thermometer inserted in thickest portion reaches 130°F, 6 to 7 minutes. Let stand 5 minutes; flake salmon into large pieces.
Divide quinoa mixture evenly among 4 shallow bowls. Top evenly with salmon, beet mixture, and yogurt.
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