Chestnut Free Salmon & Quinoa Power Bowl
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
For the roasted sweet potato
- 1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 1 tbsp olive oil
- ¼ tsp salt
For the salmon
- 4 salmon fillets (5–6 oz each), skin-on, fresh (not smoked or cured)
- 1 tbsp olive oil
- ¼ tsp salt
For the dressing
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, thinly sliced
- 1 tsp dried oregano
- ¼ tsp salt
For the bowls
- 4 cups kale, stems removed, leaves thinly sliced
- 1 english cucumber, thinly sliced
- 1 medium carrot, peeled and shredded
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp olive oil and 1/4 tsp salt on a rimmed baking sheet, spreading them in a single layer. Roast for 22–25 minutes, flipping once halfway through, until the edges are golden and a fork slides in without resistance.
- 2
While the sweet potato roasts, combine the rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, 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.
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