Honey Garlic Salmon Quinoa Bowl

• Gluten free

• Seafood

  • 2 pieces Salmon, fresh

• Produce

  • 1/4 cup Basil, fresh
  • 2 cups Cherry tomatoes
  • 3 ears Corn, on the cob
  • 1/2 tsp Garlic powder
  • 2 sprigs Oregano, fresh
  • 1/2 Red onion

• Canned Goods

  • 2 cups Chicken broth

• Condiments

  • 1/4 cup Honey
  • 2 tbsp White balsamic vinegar

• Pasta & Grains

  • 1 cup Quinoa, dried

• Baking & Spices

  • 2 Salt and pepper

• Oils & Vinegars

  • 7 tbsp Olive oil

Found on pumpkinnspice.com

Description

Ingredients

• 2 pieces fresh salmon
• 1/4 cup honey
• 3 tablespoons olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup dried quinoa
• 2 cups chicken broth
• 3 ears corn on the cob
• 2 cups cherry tomatoes, halved
• 1/2 red onion, diced
• 1/4 cup chopped, fresh basil
• 2 sprigs fresh oregano, leaves torn off
• 1/4 cup olive oil
• 2 tablespoons white balsamic vinegar
• Salt and pepper, to taste

Directions

• Preheat oven to 400F. Lightly grease a medium baking pan with non-stick cooking spray or line with parchment paper.
• Place salmon in prepared pan. Set aside.
• In a small bowl, add honey, olive oil, garlic powder, salt, and pepper. Stir to combine.
• Lightly brush over salmon, making sure to coat sides.
• Bake for 15-20 minutes, or until salmon flakes easily.
• While salmon is baking, prepare quinoa. In a medium pot, add quinoa and chicken broth. Bring to a boil, and then simmer for 15 minutes, or until liquid is absorbed.
• While quinoa is cooking, place corn into boiling water and boil for about 5 minutes.
• Remove corn and submerge into cold water to stop the cooking process. Set aside to cool for several minutes and then cut corn off cob and place into a large bowl.
• Add cooked quinoa, tomatoes, red onion, basil and oregano in with corn.
• Add olive oil, white balsamic vinegar, salt and pepper. Stir to combine.
• Divide quinoa mixture into two bowls. Top with prepared salmon.
• Serve immediately.
• Enjoy!