Okay, so this recipe has been hanging out in my drafts for months now; don’t ask me why I haven’t shared it yet. I’ve totally been holding out on you guys, because I’ve made it approximately six times and every time I post it on my IG stories I get messages like: “OMG NEED THAT RECIPE ASAP”. So here I am, finally sharing it with you. Sorry it took me so long. Life has been just a little busy lately.
First off, I want you to know that this meal tastes even better than it looks. I very rarely go out to eat or order in Chinese takeout (much to Ethan’s dismay) because it’s typically not the most nutritious option, but this at-home Asian-inspired recipe has all the good stuff: heart-healthy fats from salmon, whole grains from the quinoa, and all the greens from broccoli and sugar snap peas (which I freaking love and don’t eat often enough). The drool-worthy sauce is just the cherry on top. It has a little bit of sweet and just enough spice to give it a nice kick and slightly make your nose run by the end of the meal. I just didn’t think sriracha was optional this time — sorry. If you’re not a spicy fan, just leave it out! This recipe is yours to do with what you please. (But seriously, if you know what’s good for you, you’ll add the sriracha.)
The original recipe is from the blog Sweet Peas and Saffron, which has a ton of other awesome recipes, most of which are meal prep / make-ahead recipes for busy people! So head there ASAP if you need some meal inspiration in that department. I stuck to Denise’s original recipe for this one pretty closely, but made a couple minor changes and additions as I went.
To the sauce, for example, I added sriracha, as I mentioned (because apparently chili garlic sauce isn’t spicy enough by itself), and some pure raw honey for a hint of sweetness.
By the way, if you don’t already know, then you need to know that cans of minced garlic are the best invention since sliced bread. In the past, I always kinda hated cooking with garlic because let’s be honest — it’s a pain in the ass to prep and it makes your fingers all sticky and gross. Buying a jar of pre-minced garlic, however, is an absolute game changer. And it lasts a while, so you can use it in all of your recipes for an entire month or more, depending on how often you use it. I highly recommend purchasing a jar of minced garlic if you are a fellow-garlic-mincing hater. I just got a new jar of minced garlic at Aldi for less than $2. More on that in my upcoming blog post about my top Aldi picks!!
I personally eat massive quantities of veggies, so I almost always add more than recipes call for, and leftover veggies make for the best lunches during the workweek. If you want to have leftovers, or just eat really big servings of vegetables like I do, then I would recommend making a little extra as well. On the recipe I’m sharing below, I just kept the amounts from her original recipe.
Spicy Salmon & Broccoli Quinoa Bowl
Makes 4 servings
- 1 cup uncooked quinoa
- 4- 4 oz salmon fillets
- ¼ cup chili garlic sauce
- 2 tbsp less-sodium soy sauce
- 1 tbsp pure raw honey
- 1 tbsp sriracha sauce
- 1 tbsp water
- 2 garlic cloves, minced (or 1 tsp minced garlic from a jar)
- ~2 cups of sugar snap peas*
- 2 heads of broccoli (roughly 4 cups), cut into florets
- 1-2 tbsp extra virgin olive oil
- 2 teaspoons less-sodium soy sauce
- Garlic powder and black pepper, to taste
- Cook quinoa according to package instructions.
- While quinoa is cooking, heat oven to 425°F. Line a large baking sheet with parchment paper sprayed with non-stick cooking spray and set aside.
- Whisk together the chili garlic sauce, soy sauce, honey, sriracha, water and minced garlic in a small bowl. Spray an 8×8 baking dish with non-stick cooking spray, and place the salmon in the dish. Spoon 1-2 tbsp of the sauce on top of each piece of salmon, until the top of it is coated. (After making this several times, I have decided I like putting some of the sauce on top of the salmon, and reserving the rest to add on top of the whole dish after cooking or for leftovers. If you put all of the sauce in the bottom of the pan, a lot of it ends up getting a little burnt while cooking and then going to waste.)
- Once oven is preheated, place 8×8 pan with salmon in the oven and cook for 15-20 minutes, or until cooked through (minimum internal temperature of 145 F). You can wait and cook salmon at the same time as the veggies.
- Place chopped broccoli and snap peas in a large bowl. Toss with olive oil and soy sauce until lightly coated. Lightly season with garlic powder and black pepper to taste, and toss until seasonings are evenly distributed. Transfer veggies to your prepped baking sheet covered with parchment paper (or foil, as pictured).
- Place in the oven and roast for 10-15 minutes, remove from oven, flip veggies over, and cook for an additional 10-15 minutes, until tender and slightly browned.
- Spoon extra sauce from the bowl and/or pan over the salmon and veggies.
Enjoy with your whole family or save the leftovers to bring for lunch the next day or two! This dish tastes just as good reheated.