Sweet Chili Salmon & Broccoli Quinoa Bowl

Check ingredients as you prepare them. These checks stay on this page.

• 3/4 cup uncooked quinoa
  Ingredient note

  Source: 3/4 cup uncooked quinoa
• 4 each 4 oz salmon fillets
  Ingredient note

  Source: 4 4 oz salmon fillets
• 1/4 cup sweet chilli sauce
  Ingredient note

  Source: 1/4 cup sweet chilli sauce
• 2 tablespoons soy sauce (I use reduced sodium)
  Ingredient note

  Source: 2 tablespoons soy sauce (I use reduced sodium)
• 2 tablespoons water
  Ingredient note

  Source: 2 tablespoons water
• 2 each garlic cloves (minced)
  Ingredient note

  Source: 2 garlic cloves (minced)
• 6 each oz/170g snow peas (roughly 2 cups)
  Ingredient note

  Source: 6 oz/170g snow peas (roughly 2 cups)
• 2 heads broccoli (roughly 4 cups, cut into bite-sized pieces)
  Ingredient note

  Source: 2 heads of broccoli (roughly 4 cups, cut into bite-sized pieces)
• 4 teaspoons olive oil
  Ingredient note

  Source: 4 teaspoons olive oil
• 2 teaspoons soy sauce
  Ingredient note

  Source: 2 teaspoons soy sauce

1. Cook quinoa according to package directions.
2. While quinoa is cooking, heat oven to 425°F. Line a large baking sheet with parchment and set aside.
3. Whisk together the sweet chili sauce, soy sauce, water and garlic. Pour into a 8x8 inch baking dish. Place the salmon, skin side up, on the sauce. Allow to sit while oven heats.
4. When oven is heated, place in the oven and cook for 15-20 minutes, or until cooked through.
5. Place broccoli and snow peas in a large bowl. Toss with the olive oil and soy sauce, until lightly coated.
6. Place in the oven and roast for 10-15 minutes, until cooked through and tender.
7. Spoon extra sauce from the pan over the salmon and quinoa.