Sweet Chili Salmon & Broccoli Quinoa Bowl

• Seafood

  • 4 4oz salmon, fillets

• Produce

  • 4 cups 2 heads of broccoli
  • 2 Garlic cloves
  • 6 oz Snow peas

• Condiments

  • 1/4 cup Chilli sauce, sweet
  • 2 2/3 tbsp Soy sauce

• Pasta & Grains

  • 3/4 cup Quinoa

• Oils & Vinegars

  • 4 tsp Olive oil

• Liquids

  • 2 tbsp Water

Found on sweetpeasandsaffron.com

Ingredients

• ¾ cup uncooked quinoa
• 4 4oz salmon fillets
• ¼ cup sweet chilli sauce
• 2 tablespoons soy sauce (I use reduced sodium)
• 2 tablespoons water
• 2 garlic cloves, minced
• 6 oz/170g snow peas (roughly 2 cups)
• 2 heads of broccoli (roughly 4 cups), cut into bite-sized pieces
• 4 teaspoons olive oil
• 2 teaspoons soy sauce

Directions

• Cook quinoa according to package directions.
• While quinoa is cooking, heat oven to 425°F. Line a large baking sheet with parchment and set aside.
• Whisk together the sweet chili sauce, soy sauce, water and garlic. Pour into a 8x8 inch baking dish. Place the salmon, skin side up, on the sauce. Allow to sit while oven heats.
• When oven is heated, place in the oven and cook for 15-20 minutes, or until cooked through.
• Place broccoli and snow peas in a large bowl. Toss with the olive oil and soy sauce, until lightly coated.
• Place in the oven and roast for 10-15 minutes, until cooked through and tender.
• Spoon extra sauce from the pan over the salmon and quinoa.