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Salmon Walnut Quinoa Bowls

salmon walnut quinoa bowls

These nutritious salmon walnut quinoa bowls with brussels sprouts, beets, and a tangy walnut cream sauce make a delicious and satisfying meal that includes lots of  superfoods with cancer-protective nutrients! (gluten-free, dairy-free)

Scale

Ingredients

For Walnut Cream Sauce:

For Bowls:

Instructions

  1. Make the walnut cream sauce. Place walnuts, lemon juice, and water in a food processor and blend until very smooth. Season with a pinch of sea salt and blend again. Set sauce aside.
  2. Heat a medium nonstick skillet over medium low heat. Add walnuts and cook, tossing occasionally, until toasted, about 5 minutes. Set walnuts aside.
  3. Turn heat up to medium and add 1/2 tbsp of the oil to the skillet. Add brussels sprouts and cook, stirring occasionally, until they brown on the outsides. Add balsamic vinegar and season lightly with salt and pepper. Stir and continue cooking until brussels sprouts are slightly soft and outsides are crispy. Remove from skillet and set aside.
  4. Add remaining oil to the skillet. Squeeze lemon over salmon and season with salt and pepper. Place in the hot skillet and cook undisturbed until underside is crispy, about 3 minutes. Flip and cook until fish is just cooked through to medium-rare. Remove from heat.
  5. To assemble bowls, divide spinach and quinoa between two bowls. Divide brussels sprouts, beets, and toasted walnuts between bowls. Top each bowl with a salmon filet and drizzle with walnut cream sauce. Serve immediately, or place in containers with lids and refrigerate.
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