Entrees

Quinoa Bowl with Salmon Teriyaki

Makes 3 to 4 servings

View Recipe

Quinoa Bowl with Salmon Teriyaki

Makes 3 to 4 servings

A satisfying and colorful meal.

Nutritional information per serving (based on 3 servings):Calories 513 (41% from fat)
carb. 3g
pro. 39g
fat 23g
sat. fat 5g
chol. 83mg sod. 713mg
calc. 47mg
fiber 4g
  1. Quinoa Bowl with Salmon Teriyaki-1
  1. Quinoa Bowl with Salmon Teriyaki-1

Ingredients

  • 1cup quinoa
  • 1¾cups water
  • 1pound salmon, cut into 3 to 4 fillets
  • 2teaspoons mirin or lemon juice
  • 1garlic clove, crushed
  • ½cup teriyaki sauce
  • 1radish, thinly sliced
  • 1small carrot, grated
  • 1small green onion, thinly sliced
  • 1tablespoon fresh cilantro leaves
  • 1teaspoon sesame seeds

Preparation

  1. Function: Microwave
  2. 1. Put the quinoa and water into a 1-quart, microwave-safe casserole dish and place in the Cuisinart® 3-in-1 Microwave AirFryer Oven. Select Microwave, set the time and power level for 9 minutes on High (10P), and press Start. While the quinoa is cooking, place the salmon, flesh-side up, into a shallow, microwave-safe dish, sprinkle evenly with mirin, rub the flesh with the crushed garlic clove, and put it into the dish. Coat with the teriyaki sauce. Turn the fillets over, flesh-side down, to marinate in the mixture.
    2. Once the quinoa is cooked, remove, cover and rest. Cover salmon and place in oven. Select Microwave, set time and power level for 7 minutes on High (10P), and press Start. Once cooked, divide the quinoa equally among 3 to 4 bowls. Evenly divide the radish, carrot and scallion among the bowls, and then place a salmon fillet on each, flesh-side up. Garnish with cilantro and sesame seeds.
    3. Serve immediately – drizzle with extra teriyaki if desired.

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