Salmon & Veggie Quinoa Bowl

After a Mexican food filled trip in Cabo, I wanted to make something light and healthy for lunch this week. I originally planned on only having salmon, quinoa, broccoli florets and green beans but kept adding other food as I was pulling it all together. That's what's great about quinoa bowls recipes - you can add or remove any ingredient!

Salmon & Veggie Quinoa bowl

Ingredients

- 1 cup cooked quinoa (Tip: always cook quinoa in chicken or vegetable stock to give it more flavor).

- 1 large head of broccoli cut into small florets. Cut the ends of the stalk, peel with a vegetable peeler and cut into 1/8 inch discs.

- 2 cups green beans

- 2 teaspoons minced garlic

- Juice of 1 lemon

- 3 tablespoons extra virgin olive oil (evoo)

- 1 tablespoon Everything but the Bagel Seasoning (ebtb)

- 3 tablespoons shredded Parmesan

- 2 large salmon fillets

- 3 teaspoons Dijon mustard

- 2 teaspoon honey

- 1/4 cup sliced almonds

- 1/4 cup pesto (See post: Pesto Pesto Pesto!)

- Salt and pepper to taste

Instructions

1. Preheat oven to 475 degrees Fahrenheit.

2. Add broccoli stalk discs to parchment lined baking sheet in a pile. Add 1 tablespoon of evoo and ebtb and toss broccoli discs until the are evenly coated.

3. Spread broccoli discs evenly on the sheet. Bake for 13 minutes. Once broccoli discs have cooked for 13 minutes, toss them and pile up them up slightly in the middle of the pan. Add Parmesan and bake for an additional 2 minutes. Set aside once this is complete.

4. Add broccoli florets and green beans to a large pan and add 1/2 cup of water. Once the water starts to boil, cover and let steam for 10 minutes. Drain (if needed) and put vegetables in a bowl. Add lemon juice, garlic, salt, pepper, 1 tablespoon of evoo. Stir until evenly coated and then set aside once this is complete.

5. Heat saute pan with 1 tablespoon of evoo. Brush the top of the salmon fillets with Dijon mustard and honey. Cook for a couple of minutes on each side. (Tip: Use a meat thermometer with fish setting to avoid over cooking). Set aside once this is complete.

6. Add quinoa, vegetables, salmon, sliced almonds, pesto, salt and pepper to taste in a bowl.