DifficultyBeginner

I am always looking for ways to create healthy, no fuss, one pot meals that are ready in less then 60 minutes. It's always my goal to make them with what is available seasonally, in my pantry, fridge or freezer and to make them super flavourful.

Yields5 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 2 tbsp coconut oil or avocado oil
 1 small yellow or sweet onion
 2 cups uncooked quinoa
 4 cups water with 2 vegetable bullion cubes or 4 cups vegetable stock
 1 lb sockeye or coho salmon steaks, skilled and cut into large bite size chunks450 grams
 1 ½ tbsp thai seasoning
 3 kaffir lime leaves or zest and juice of 1-2 limes
 1 red chilli (cayenne, Thai or whatever variety you wish)
 1 bunch swiss chard, finely sliced
 2 green onions, thinly sliced
 1 bunch cilantro, chopped
 sea salt to taste

1

Place a deep saucepan over medium low heat. Add oil and onions and a pinch of sea salt and sauté about 10 minutes. Add cubed salmon* and then the Thai spice mix and stir until salmon is cooked but still moist, about 5-7 minutes. Use a slotted spoon to remove the salmon and set aside.

2

Add uncooked quinoa and stir for a minute or two. Add broth/water and bullion cubes, sliced chillies and lime leaves/limes & zest. Cover pot and turn up heat to high. One it comes to a boil turn it down to a simmer and cook for about 15 minutes. Turn off the heat. Add sliced Swiss chard/greens and cover.

3

Stir the chard to evenly distribute it throughout the quinoa. Remove kaffir limes leaves and discard/compost. Sprinkle with chopped cilantro and green onions and serve.

*To remove skin from your individual salmon portions Make a cut halfway down your salmon and then slide a boning knife right under the salmon flesh. Repeat with the remaining half of the salmon using the other half of the skin to grasp the fish while you slide the boning knife under the flesh.

Ingredients

 2 tbsp coconut oil or avocado oil
 1 small yellow or sweet onion
 2 cups uncooked quinoa
 4 cups water with 2 vegetable bullion cubes or 4 cups vegetable stock
 1 lb sockeye or coho salmon steaks, skilled and cut into large bite size chunks450 grams
 1 ½ tbsp thai seasoning
 3 kaffir lime leaves or zest and juice of 1-2 limes
 1 red chilli (cayenne, Thai or whatever variety you wish)
 1 bunch swiss chard, finely sliced
 2 green onions, thinly sliced
 1 bunch cilantro, chopped
 sea salt to taste

Directions

1

Place a deep saucepan over medium low heat. Add oil and onions and a pinch of sea salt and sauté about 10 minutes. Add cubed salmon* and then the Thai spice mix and stir until salmon is cooked but still moist, about 5-7 minutes. Use a slotted spoon to remove the salmon and set aside.

2

Add uncooked quinoa and stir for a minute or two. Add broth/water and bullion cubes, sliced chillies and lime leaves/limes & zest. Cover pot and turn up heat to high. One it comes to a boil turn it down to a simmer and cook for about 15 minutes. Turn off the heat. Add sliced Swiss chard/greens and cover.

3

Stir the chard to evenly distribute it throughout the quinoa. Remove kaffir limes leaves and discard/compost. Sprinkle with chopped cilantro and green onions and serve.

*To remove skin from your individual salmon portions Make a cut halfway down your salmon and then slide a boning knife right under the salmon flesh. Repeat with the remaining half of the salmon using the other half of the skin to grasp the fish while you slide the boning knife under the flesh.

Thai Quinoa Salmon Bowls