Name: Quinoa Bowl with Salmon Skewers, Spinach, Radish & Chili-Garlic Sauce
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 710 ml chicken or vegetable broth; 1 ½ English cucumbers; 1 ½ cups quinoa; 1 ½ bunches radish; 1.02 kg salmon fillet; chili-garlic sauce; honey; mayonnaise; rice vinegar; salt; toasted sesame oil

Quinoa Bowl with Salmon Skewers, Spinach, Radish & Chili-Garlic SauceQuinoa Bowl with Salmon Skewers, Spinach, Radish & Chili-Garlic Sauce — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

710 ml chicken or vegetable broth

1 ½ English cucumbers

1 ½ cups quinoa

1 ½ bunches radish

1.02 kg salmon fillet

chili-garlic sauce

honey

mayonnaise

rice vinegar

salt

toasted sesame oil

Instructions

If using wooden skewers, place 12-18 skewers in a shallow dish of water to soak until you are ready to use them.

In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, place vinegar, oil, chili-garlic sauce, honey, and salt in a small bowl; whisk to combine the sauce.

If using salmon with skin, place the fillet, skin-side down, on a cutting board. Holding the tail end (or corner) firmly, use a knife to cut between the flesh and skin; continue to cut through the length of the fillet (take care not to cut through the skin); discard the skin.

Cut the salmon into 1-inch cubes and thread onto the skewers; place on a plate, drizzle with half of the sauce, and turn to coat. If you don't have skewers, you can cook the salmon directly on the grill pan. (Reserve remaining sauce for later use.)

Preheat a grill pan or regular skillet over medium-high heat.

Once the grill pan is hot, working in batches if necessary, add skewers and grill, turning every 1½-2 minutes, until salmon is opaque and cooked through, 6-8 minutes. Transfer to a clean plate and loosely cover with aluminum foil.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Using a clean cutting board, trim and thinly slice radishes; place on another clean plate.

Trim and slice cucumbers crosswise into thin rounds; add to the plate with the radish and set aside.

Add mayo to the bowl with the reserved sauce and whisk to combine.

To serve, divide quinoa between bowls; top with spinach, radish, cucumber, and salmon skewers. Drizzle with sauce and enjoy!

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