This delicious fall quinoa salmon bowl was inspired by my favorite restaurant Tavern In The Square.
Me, my husband and our kids decided to try Tavern In The Square restaurant out one day and I FELL IN LOVE with the quinoa bowl I ordered so I needed to recreate it. It was pretty close but not perfect like the one I ordered.
Here is my take on the bowl.
What you will need:
- Quinoa
- Chicken broth
- Fresh green beans
- Carrots
- Cauliflower
- Turmeric
- Sweet potatoes
- Beets
- Sizzle Fish Salmon or salmon of choice
- Dak’s Green Zest
- Salt & pepper
- Goat cheese
- Dressing of choice
The salmon that I get is from Sizzle Fish and it is OUTSTANDING quality. You can certainly use salmon from wherever you’d like but I highly suggest trying Sizzle Fish out.
Dak’s Spices are the only spices I keep in my house for prepare seasonings. They are salt free and so delicious. If you ever want to try Dak’s Spices use code CHEFALLIE at Daksspices.com
You can get quinoa anywhere you’d like; I tend to buy most of our groceries at ALDI since they are very inexpensive.
This was such a fun and delicious way to prepare the cauliflower for this bowl. You only need to get some raw uncooked cauliflower, turmeric, lemon pepper seasoning, apple cider vinegar and salt and pepper to taste. The coloring after it is mixed is so different yet so good!
Basic fresh green beans and carrots for this dish. The carrots you will be peeling into strips/ribbons
Easy way to make this bowl come together in less than 30 minutes is getting the steam in bag veggies.
Another ALDI fins for less money than other grocery stores. I love goat cheese it is so creamy!
The dressing is really up to you and what you would like to drizzle over the top. I really liked this dressing from Trader Joe’s. It gave some good flavoring with some heat.
How to make this bowl:
- Set oven to 425
- Cut the cauliflower into bite size pieces
- Place the cauliflower into a bowl and season with the turmeric, lemon pepper, salt and pepper to taste
- Drizzle some apple cider vinegar over the top and shake up until all coated. Place into the fridge until ready to use
- Smear Dijon mustard, salt, pepper and Dak’s Green zest seasoning over the top of the salmon and the sides
- Place the salmon on a parchment lined sheet pan and cook for about 10 minutes or until it internally reads 120-125 (set aside to cool)
- While the salmon is cooling assemble your salad
- On the bottom of the bowl add your greens followed with the remaining toppings and dressing
Salmon Quinoa Bowl
Equipment
- Sheet pan
- Oven
- Mixing bowls
- Vegetable peeler
Ingredients
SALMON
- 2-3 oz Salmon filet
- 1/2 tsp Dak's Green Zest seasoning
- Salt & pepper to taste
- 1 tsp Dijon Mustard
QUINOA
- 1/4 Cup Quinoa dry
- 1/2 Cup Chicken broth
CAULIFLOWER
- 1 Cup Cauliflower Bite size pieces
- 1/2 tsp Tumeric
- Salt and pepper to taste
- 1/2 tsp lemon pepper seasoning
- 1 tsp Apple cider vinegar
SALAD FIX INS
- 2 Cups Spinach & Arugula mix
- 1 Cup Green beans fresh
- 1/2 Cup Cooked beets Chopped
- 1/2 Cup Cooked sweet potatoes chopped
- 1 oz Goat cheese crumbled
- 1/2 Cup Carrots peeled into ribbons
DRESSING
- 2 TBSP Trader Joe's spicy cashew dressing or dressing of choice
Instructions
- Set oven to 425
- On the stove, prepare quinoa according to package and set aside
- Cut the cauliflower into bite size pieces
- Place into a bowl and season with the turmeric, lemon pepper, salt and pepper to taste
- Drizzle some apple cider vinegar over the top and shake up until all coated.
- Place into the fridge until ready to use
- smear Dijon mustard, salt, pepper and Dak's Green zest seasoning over the top of the salmon and the sides
- Place the salmon on a parchment lined sheet pan and cook for about 10 minutes or until it internally reads 120-125 (set aside to cool)
- While the salmon is cooling assemble your salad
- On the bottom of the bowl add your greens and top with remaining ingredients and dressing
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