Another quinoa bowl for another healthy day! I like salads, but I don't love them, especially during winter. The thing is, leafy greens are so good for you, so this recipe came out of my desire to eat more greens without it feeling like you're eating JUST greens. This recipe is perfect for your ovulatory phase, kale and chard help metabolize estrogen and are the perfect compliment to your inner summer. Quinoa is a light grain but packed with protein, and salmon and avocado provide those healthy fats!
Ingredients:
Makes about 4 servings
- 1 c quinoa
- 1 c chopped kale
- 1 c chopped red chard
- 1 avocado
- 2 salmon fillets
- 1/2 c slivered almonds
- 4 tbsp Dijon mustard
- 2 tbsp hot honey
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- salt
- pepper
Directions:
- Preheat oven to 400 degrees.
- Add quinoa, a pinch of salt, and 1 c water to a pot over high heat and bring to a boil.
- Once boiling, reduce heat to low, cover, and let simmer for 20 minutes.
- Season salmon with a drizzle of olive oil, hot honey, salt, and pepper, and bake for 12 minutes.
- Wash, then chop kale and chard into bite sized shreds. Chop avocado into chunks.
- Make the dressing by combining mustard, hot honey, apple cider vinegar, olive oil, and a pinch of salt and pepper and set aside. If the dressing is too thick, add a bit more apple cider vinegar.
- Once salmon is out of the oven, remove the skin if any, and gently shred with a fork.
- Add your quinoa, greens, salmon, avocado, and almonds to a large mixing bowl and gently combine.
- Serve with the dressing on top.
This keeps in the fridge so well, and all you have to do is add your dressing on top once you're ready to eat! If you like more grain and less veg, feel free to cook a 1/2 c more of quinoa. It's packed with ovulatory phase benefits and will keep your energy high. I hope you like this one as much as I do. Enjoyy 🫶