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  • Writer's pictureKristen

Salmon Quinoa Bowls!

Updated: Jan 23, 2021

This savory dish is full of COLOR and FLAVOR that will leave you feeling satisfied and energized!

When cooking with fish, you want to make sure you choose a wild caught source. This allows you to receive the full health benefits without any of the toxicity that is found in farm raised fish due to their unnatural diets, added hormones, antibiotics, and coloring.

Quinoa is a seed that has a light nutty flavor. Rich in fiber, minerals, antioxidants and all nine essential amino acids, quinoa is a super food that pairs PERFECT with almost any dish!



  • 2 Wild Caught Alaskan Salmon Fillets

  • 2 cups Organic Broccoli

  • 1 Organic Bell Pepper

  • 1 Organic Onion

  • 1 Tbs minced Garlic

  • 3 Tbs Liquid Coconut Amino Acids

  • 1 Cup Organic Quinoa

  • Pepper

  • Sea Salt

  • Ginger

  • Sesame Seeds (optional)


  1. For the Quinoa- We cook in our instant pot- 1 cup quinoa, 1 and 3/4 cup water, set on high pressure for 1 minute, then SLOW RELEASE for 17-20 minutes. If you don't have an instant pot, there will be instructions on the bag to cook on the stove.

  2. For the Salmon- Preheat oven to 350. Place avocado oil in your dish to prevent sticking, and lay salmon patties skin side down (if applicable.) Cover the top with salt and a generous amount of pepper. Bake for 16 minutes.

  3. For the Peppers and Onions- Chop and saute on the stove until softened. Add salt, pepper, and ginger and minced garlic to taste.

  4. For the Broccoli- Cut broccoli in florets and steam in a pan. (Place broccoli in pan with a small amount water, cover and let cook until broccoli has softened.) Once all the water has evaporated, add in the liquid coconut amino acids and let simmer for a few minutes for the broccoli to soak up.

  5. To Assemble- makes 2 servings: Place quinoa in a large bowl, add salmon, then veggies. Pour on any additional sauces from the broccoli. Sprinkle with sesame seeds!


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