Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, salmon quinoa broccoli avocado bowl. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

For Every Rep, Every Run, Every Game. We Are The Fuel Your Body Needs To Succeed. Grease casserole and place frozen salmon. Divide the quinoa between two bowls.

Salmon Quinoa Broccoli Avocado Bowl is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Salmon Quinoa Broccoli Avocado Bowl is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have salmon quinoa broccoli avocado bowl using 6 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Salmon Quinoa Broccoli Avocado Bowl:

1. Make ready 1 salmon fillet
2. Take 500 g steamed broccoli
3. Make ready 1 cup quinoa cooked
4. Prepare 1/2 avocado
5. Take 1 tblsp soy sauce
6. Take 1 tblsp olive oil

Rinse salmon and pat dry with a paper towel. Sprinkle salt and pepper on both sides of the salmon fillets. With the salmon and quinoa ready to go, prep the avocado, cucumber, carrot, and green onion. Place the veggies in a medium-sized salad/serving bowl, alongside the salmon and quinoa.

Instructions to make Salmon Quinoa Broccoli Avocado Bowl:

1. Preheat oven to 350 degrees. Grease casserole and place frozen salmon. Cover with foil and bake for 15 minutes. Remove foil the bake uncovered for 15 minutes or till temperature reaches 145.
2. Plate, flake salmon. Drizzle with soy sauce and olive oil and mix.

With the salmon and quinoa ready to go, prep the avocado, cucumber, carrot, and green onion. Place the veggies in a medium-sized salad/serving bowl, alongside the salmon and quinoa. In a mason jar (or small bowl) combine the avocado oil, rice wine vinegar, and tamari). Place chopped broccoli and snap peas in a large bowl. Toss with olive oil and soy sauce until lightly coated.

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