Aim to eat salmon (or other fatty fish) twice a week to maximize your heart-protective and brain-boosting benefits. Salmon is particularly rich in the omega-3 fatty acid DHA, which can slow plaque buildup in your arteries.This recipe goes with: Poached Egg Power Bowls

Jamie Vespa, MS, RD
This Story Originally Appeared On cookinglight.com

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Greg DuPree

Recipe Summary

active:
15 mins
total:
35 mins
Yield:
Serves 1 (serving size: about 3 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 1 cup water and quinoa to a boil in a small saucepan. Reduce heat, cover, and simmer 15 minutes or until liquid is absorbed. Remove pan from heat; let stand 5 minutes. Stir in 1/8 teaspoon salt.

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  • Preheat broiler to high with oven rack in upper middle position.

  • Place salmon on a foil-lined baking sheet coated with cooking spray. Rub salmon with oil, remaining 1/8 teaspoon salt, and pepper. Broil for 6 minutes.

  • Place kale, Brussels sprouts, and All-Purpose Tahini Dressing in a bowl. Use your hands to massage dressing into kale and Brussels sprouts. Mix in 1/4 cup cooked quinoa (reserve remaining for Poached Egg Power Bowls) and beets. Top with salmon.

Nutrition Facts

485 calories; fat 23g; saturated fat 3g; protein 44g; carbohydrates 30g; fiber 8g; sodium 515mg; calcium 14% DV; potassium 47% DV; sugars 8g; added sugarg.