Buddha Bowl Di Mare
Ingredients:
2 cups quinoa
4 cups broth (use your favorite chicken, beef or vegetable broth)
2 tablespoons Stella's Table Essential Herb
2 salmon fillets
4 small sweet potatoes, diced
2 avocados, diced
6 radishes, thinly sliced
8 oz cremini mushrooms, halved
2 stalks of bok choy, bottoms cut off
6 green onions, chopped
2 tablespoons canola oil
1 tablespoon of Stella's Table Lemon Garlic Sea Salt
2 teaspoons Stella's Table Citrus Sea Salt
1 teaspoon Stella's Table Essential Sea Salt
1/4 teaspoon Stella's Table Essential Pepper
Olive oil
White balsamic vinegar
Instructions:
Cook the quinoa by combining the broth, Stella's Table Essential Herb seasoning and quinoa to a sauce pan. Bring to a boil. Once boiling, reduce the heat to simmer and cook until the liquid is fully absorbed, about 15 minutes.
Dice the sweet potatoes (leave the skin on). Place in a bowl and mix with the canola oil and Stella's Table Citrus Sea Salt. Place onto a parchment-lined sheet pan. Roast at 425 degrees for 10 to 15 minutes or until fork tender.
Season the salmon fillets with Stella's Table Essential Salt and Pepper. Heat a cast iron pan with 2 tablespoons of olive oil. Add the salmon, skin side down. Place a lid on the frying pan and cook for about 5 minutes. Flip the fillets and then cook for another 2 to 3 minutes depending on thickness of the fillet. Remove from the pan and set aside.
Half the mushrooms and sauté with Stella's Table Lemon Garlic Sea Salt and 4 teaspoons of olive oil. Remove once cooked.
Add 2 teaspoons of olive oil to the hot pan and add the bok choy leaves. Sauté until wilted and charred.
Meanwhile, chop the green onions, slice the radishes and dice the avocado (dress with lemon or white vinegar to prevent browning if done in advance).
Assembling the bowls:
Add the quinoa to the bottom of the bowl. Then add the rest of the ingredients, ending with the salmon. Season the bowl with olive oil and white balsamic vinegar. Salt as needed.
Makes 3 large bowls.
