Teriyaki Salmon Quinoa Bowl

Name: Teriyaki Salmon Quinoa Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: ¾ cup uncooked quinoa; 4 4-ounce pieces salmon with skin removed; ⅓ cup low-sodium soy sauce, or substitute coconut aminos; 3 tbsp rice vinegar; 3 tbsp honey, or substitute maple syrup; 3 cloves garlic minced; 1 tbsp minced fresh ginger; ¼ tsp crushed red pepper flakes plus additional for serving; 2 tbsp extra-virgin olive oil; about 24 oz fresh or frozen and thawed vegetables, such as chopped carrots, red bell pepper, and kale; 4 scallions sliced, with white/light green parts and dark green parts divided; ½ cup fresh or frozen and thawed shelled edamame; Instructions

6 steps

Prep:15minCook:15min

Salmon is a powerhouse for fertility because it’s packed with omega-3 fatty acids. These fatty acids are hard to find in most foods, but they are essential for fertility- they help our bodies regulate hormones, increase cervical mucus, promote ovulation, and even increase the blood flow to the reproductive organs. The honey or maple syrup in the teriyaki sauce will digest slowly with the fat from the salmon, carbs from the quinoa, and fiber from the veggies, allowing your blood sugar levels to remain stable. Most store-bought teriyaki marinades and teriyaki-flavored meals from restaurants are filled with sugar, sodium, trans fats, and endocrine-disrupting preservatives. When you’re craving teriyaki, turn to this recipe instead. In just half an hour you can have your own delicious teriyaki salmon bowl that your tastebuds and reproductive system will both love :)

Updated at: Tue, 21 May 2024 18:04:31 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories598.6 kcal (30%)

Total Fat23.6 g (34%)

Carbs62.1 g (24%)

Sugars20.2 g (22%)

Protein36.6 g (73%)

Sodium698.4 mg (35%)

Fiber11.2 g (40%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¾ cupquinoa

uncooked

4 x 4 ouncesalmon

pieces, with skin removed

⅓ cuplow-sodium soy sauce

or substitute coconut aminos

3 Tbsprice vinegar

3 Tbsphoney

or substitute maple syrup

3cloves garlic

minced

1 Tbspfresh ginger

minced

¼ tspcrushed red pepper flakes

plus additional for serving

2 Tbspextra-virgin olive oil

24 ozvegetables

fresh, or frozen and thawed, such as chopped carrots, red bell pepper, and kale

4scallions

sliced, with white/light green parts and dark green parts divided

½ cupshelled edamame

fresh or frozen and thawed

Instructions

Step 1

Cook the quinoa according to package directions. Set aside for serving.

Step 2

While the quinoa cooks, place the salmon in a small, shallow dish so that the pieces are nearly touching. In a medium bowl, stir together the soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes. Pour two-thirds of the mixture over the salmon, reserving the remaining one-third. Let the salmon marinate at room temperature for 15 minutes, flipping once halfway through.

Step 3

While the salmon marinates, in a large nonstick skillet, heat 1 tablespoon olive oil over medium high. Add the vegetables and white/light green parts of the scallions. Sauté until crisp-tender, about 8 to 10 minutes. The timing will vary based upon the veggies you use; harder veggies like diced carrots will need longer, while softer veggies like bell peppers and broccoli will cook more quickly. If you are using frozen veggies, they should all cook in the same amount of time.

Step 4

Add the edamame and 2 tablespoons of the reserved marinade and cook 30 more seconds. Remove to a plate or bowl and cover to keep warm.

Step 5

With a paper towel, carefully wipe the skillet clean. Add the remaining 1 tablespoon olive oil and increase the heat to high. Once the oil is hot and shimmering, add the salmon and 2 tablespoons of the remaining marinade to the skillet. Let cook 2 minutes, then turn the salmon pieces and continue cooking 2 to 3 additional minutes, just until the salmon is cooked through. (Do not overcook or the salmon will be dry.)

Step 6

Serve all together in a bowl. If desired, sprinkle with a little of the remaining reserved marinade and additional red pepper flakes.

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