Low Sodium Salmon Quinoa Bowl with Turmeric Ginger Dressing

Total time55 min

Prep time20 min

Cook time35 min

Low Sodium Salmon Quinoa Bowl with Turmeric Ginger Dressing

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Ingredients

4 servings

For the quinoa

1 cup quinoa, rinsed
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2 cups water
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the roasted vegetables

1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
2 cups broccoli florets
2 tbsp extra virgin olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the salmon

4 salmon fillets (5–6 oz each), skin-on
1 tbsp extra virgin olive oil
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the dressing

3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
1 tsp honey
1 clove garlic, finely minced
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 ripe avocados, sliced
2 tbsp sesame seeds, dry-roasted (optional)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Combine the rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 15 minutes, until the water is fully absorbed and the quinoa tails have unfurled. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
2
While the quinoa cooks, spread the sweet potato cubes on one half of a large rimmed baking sheet. Toss with 1 tbsp of the olive oil, 1/8 tsp salt, and 1/8 tsp black pepper. Roast for 15 minutes, until the edges begin to color.

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