These salmon buddha bowls are made with heart-healthy quinoa and loaded with crunchy nutritious veggies then tossed in a light teriyaki sauce. Perfect lunch or dinner!
Course 15-Minute meal, 30-minute meal, Main Course
In a medium bowl, whisk together all of the sauce ingredients. Set aside.
Make the Base
Cook the quinoa according to package instructions.
In a skillet, heat the oil over medium-high heat. Add the salmon fillets. Season with salt and pepper. Flip over once the bottom is cooked, then remove from the stove once the salmon is cooked through.
Assemble the salmon quinoa bowl
Divide the cooked quinoa between two bowls.
Top each with a salmon fillet.
Add your choice of vegetable toppings.
Pour half of the sauce over each bowl.
Sprinkle with cilantro and sesame seeds. Enjoy immediately.
Notes
Fast lunch shortcut: you can use your favorite teriyaki sauce instead of making your own sauce.Storage: Store leftovers in an airtight container in the refrigerator for up to 2 or 3 days.