dinner · Lunch

Quinoa Salmon Bowl w/Citrus Coriander Greek Yogurt Dressing

 

I have become so obsessed with yoga that it’s only a matter of time until I turn into one of those naturalistic extremists who bathe with homemade soap and talk about “energies” all the time.  I mock this figurative person and I shouldn’t because in all seriousness the yogi way of life is incredibly admirable.  Its simplicity and purity is what I’m most attracted to: encouraging personal growth by illuminating the importance of freedom, peace, truthfulness, compassion, harmony, and kindness.  The practice itself intends to strengthen not only the body, but the mind by drawing attention to the most simple and vital part of living: the breath.  Bringing consciousness (mindfulness) to an autonomic function.  Basic, yet effective (especially if you need a mind re-set).   

So, on my journey towards yogi-ism I’m trying to adhere to a (predominantly) plant based diet with the exception of eating fish.  Below is an example of a great plant based, healthy, balanced lunch.  This Salmon Bowl is so tasty, healthy, and satisfying that I’m sure you’ll crave it regularly.

Yes 1

 

Ingredients (for 2 bowls):

2 Cups Cooked Quinoa

10 oz Salmon

1 lemon

1 Sweet Potato- washed and cut into 1/2 inch slivers

3 Tablespoons Olive Oil

1 Avocado – cubed

1 English Cucumber – diced

You’ll need 1 sheet of tin foil. 

Citrus Coriander Greek Yogurt Dressing:

1/2 Cup Greek Yogurt

1 Tablespoon Olive Oil

1 Teaspoon Coriander

1/2 Teaspoon Salt

Zest and Juice of 1 Lemon

Zest and Juice of 1 Lime

Directions:

1) preheat oven to 450

2) Place sweet potato slivers on a baking sheet and drizzle 3 tablespoons of olive oil over them.  Toss to coat. 

3) Place raw salmon filet in the middle of a sheet of tin foil, sprinkle salt and pepper over the salmon and top with slices of lemon.  Fold the tin foil around the salmon like a pita sandwich and then fold the edges of the foil so that the salmon is “air tight”.  It should look like it’s in a tin foil pouch.  Place the salmon on a baking sheet and place in the middle rack of the oven.  Place the sweet potatoes on the rack just above the salmon.

4) Bake for 30 minutes.

5) Next, mix all of the Greek Yogurt dressing ingredients together and place into a zip-lock bag.  Store in fridge until the bowls are assembled. 

6) To assemble to bowls place Quinoa at the bottom of the bowl, and top with chopped avocados, cucumbers, sweet potatoes and then the salmon.  Cut the very corner tip of the zip lock back and squeeze the Greek yogurt dressing however you want over the salmon bowl 🙂 Enjoy!

Yoga Quote of the Day: “Remember, you have been criticizing yourself for years and it hasn’t worked.  Try approving of yourself and see what happens.”

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