Salmon Mango and Curry Quinoa Bowl

1 cup coconut milk
1 cup stock (vegetable, seafood or chicken)
1 Tab. Curry powder
1 tea. Honey
1 cup Quinoa
2 cups baby spinach

Put all the above in a rice cooker, or cook on stove as you would plain Quinoa according to the package directions.

2 6-oz. Salmon filets
1/2 tea. Salt
1 Tab Canola oil

Sprinkle salmon with salt and grill 3-4 minutes per side.

1 large mango, diced
1 cup red cabbage,  shredded
1/2 cup diced cucumber
1 Tab. cilantro, chopped
1 Tab. Basil, chopped

Make a salad by mixing together in a bowl.

Serve salmon with quinoa and the salad as sides. Garnish with lime wedges. Or, layer quinoa, salmon and then vegetables in a bowl.


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