Quick & Easy Salmon Buddha Bowl with Quinoa and Green Veggies

There are those evenings when you just simply want to be done with the dinner as quick as possible, and without any difficult tricks. We don’t always have the time for those meals, especially, on the weekdays. So, today, I’m here with a super easy and quick dinner (and next day’s lunch) idea, what you whip up within 30 minutes! Sounds good, right?! Let’s see the menu for today.

This recipe is a perfect little buddha bowl with marinated salmon, quinoa and crunchy green vegetables. I love every single flavor in it and it made my taste buds sing. Seriously. It was just so good! You can eat this warm, cold, doesn’t really matter, because it will be very tasty. That’s the reason, why this can be a perfect dish for meal-prep as well, to take it to your work the next day. Moreover, it is completely gluten and dairy free (there’s a vegan option available too).

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As I said, it is a pretty quick recipe. It can be done within 30 minutes, and I’m not even joking. If this wouldn’t be enough, it is also very healthy and nutritious. This buddha bowl is packed with iron omega 3, protein, potassium, selenium, B vitamins, antioxidants and minerals. So good for our body!

If you’re vegan, don’t worry, I have your vegan option available as well. You can make almost everything on the same way, just switch the salmon to tofu and skip the oyster sauce. The only difference will be with the marinating. You can still do it in 15-20 minutes but it is even more tasteful, if you press the extra liquid out of your tofu and you marinate it overnight.

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Now, finally, lets see how to make this gorgeous bowl!

Ingredients for 3-4

Salmon:

  • 500 g salmon (tofu for vegan option)
  • 4 tbsp gluten free soy sauce
  • 2 tbsp gluten free oyster sauce (skip it for vegan option)
  • 2 tsp sesame oil
  • 4 grated garlic cloves
  • 2 tbsp grated fresh ginger

Quinoa:

  • 225 g quinoa
  • 750 ml water

Vegetables:

  • fresh baby spinach
  • 300-400 g baby asparagus
  • 3 tbsp sunflower oil

Extra:

  • sesame seeds (white, black, wasabi)
  • green part of the spring onion (sliced)

Method

  1. Mix every ingredients of the salmon (except the fish) in a bowl. Cut the salmon into small cubes. When you are done, marinate it in the sauce mix. You need to do it only for 15-20 minutes. Fish can get the taste from the marinate very quickly.
  2. Meanwhile, make your quinoa. Bring the water to boil then add the quinoa. Give it a nice stir, then cook it until the water dissolved. Have a lid on. When there’s no more water, turn the heat off.
  3. Now it’s time for the salmon. Pour 1 tbsp oil in a pan and start to heat it up. Add the salmon, and sear the sides. When it has a nice and brown crust, its good. If your pan is hot enough it only takes few minutes. Don’t overcook it, otherwise your salmon will be too dry. When they are done, take it out from the pan, and set it aside.
  4. In the same pan, add the asparagus with a little marinate sauce. Cook the asparagus quickly until it gets a bright, vibrant green color. These are baby asparagus so it wont take more than 5-7 minutes.
  5. When it’s done, grab a bowl, add your ingredients with extra fresh spinach for your daily iron intake. Sprinkle it with sesame seeds (I love the black ones and the one with the wasabi powder over it, but you can choose, whatever you feel like to) and with the sliced green onion.
  6. Enjoy it!

Do you have any leftovers? Don’t worry about it, you can take it next day with yourself and enjoy it anytime! However, keep it refrigerated because of the fish.

If you make this recipe, don’t hesitate and let me know how you liked it!

 

Have fun with cooking!

Marcsi

5 thoughts

      1. Thank you again! I really need to look into it. It’s also gluten free by itself, so would be perfect for me as well! I need to search for it in the Netherlands as well.

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