Name: Asian Salmon Quinoa Lunch Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cooked wild-caught salmon; 0.5 cup Cooked quinoa; 0.5 cup Cucumber; 1 tbsp Tamari; 1 tsp Toasted sesame oil; 1 tsp Rice vinegar; 0.5 tsp Fresh ginger; 1 stalk Green onion; 0.5 tsp Sesame seeds

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Asian Salmon Quinoa Lunch Bowl

Chilled wild-caught salmon and fluffy quinoa tossed in a zesty ginger-tamari dressing with crisp cucumber for a refreshing crunch.

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NUTRITION

Protein

73.2g

Fat

18.1g

Carbs

25.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Cooked wild-caught salmon

0.5 cup Cooked quinoa

0.5 cup Cucumber

1 tbsp Tamari

1 tsp Toasted sesame oil

1 tsp Rice vinegar

0.5 tsp Fresh ginger

1 stalk Green onion

0.5 tsp Sesame seeds

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PREPARATION

1
Whisk the tamari, toasted sesame oil, rice vinegar, and grated fresh ginger in a small bowl until the dressing is well combined.
2
Place the pre-cooked quinoa into a medium serving bowl and fluff it gently with a fork to separate the seeds.
3
Flake the cold or room-temperature wild-caught salmon into bite-sized pieces and add them to the bowl with the quinoa.
4
Add the diced cucumber and thinly sliced green onion to the bowl for added texture and freshness.
5
Drizzle the ginger-tamari dressing over the salmon and quinoa mixture, then toss gently to ensure everything is evenly coated.
6
Sprinkle the sesame seeds over the top as a final garnish and serve immediately.