Island Teriyaki Salmon Quinoa Bowl

Ingredients:

• 4 ounce salmon filet
• 1/4 cup Teriyaki sauce
• 1/4 cup quinoa, cooked
• 1 cup broccoli florets
• 2 teaspoons olive oil
• 1 scallion, thinly sliced
• Sea salt and pepper, to taste

Directions:

1. Preheat the oven to 400 degrees and cover the baking sheet with foil.
2. While oven preheats, marinate the salmon in Teriyaki sauce in a resealable plastic baggie.
3. Cook the quinoa by adding dry seeds and 1/2 cup water to a small pot.  Bring to a simmer, stirring occasionally until all water is evaporated.
4. Add broccoli to covered baking sheet and drizzle with olive oil and sea salt, and toss.  Roast for 10 minutes
5. Remove the pan, then make room for the salmon and mix it in with the broccoli.  Bake for another 15 minutes or until salmon is cooked through.
6. Build your bowl by adding quinoa first, then broccoli, salmon and top with some scallions.  Drizzle any leftover marinade onto the dish if desired.

Makes 1 serving; preparation time approximately 35 minutes.

_{Soy Vay Teriyaki Sauce, June 2017}