Gluten-absolutely free Mediterranean Rice & Quinoa Bowl with Salmon Kebabs has fresh new herbs and veggies that will keep you coming again for much more!

Now that you’re a professional at creating quinoa, it’s time to set your new abilities to function to make a gluten-absolutely free recipe perfect for Spring – Mediterranean Rice & Quinoa Bowl with Salmon Kebabs!

Mediterranean Rice & Quinoa Bowl with Salmon Kebabs have it all. There isn’t a single flavor that stands out. You are going to get some acidity from the dressing, some savory, briney, and tang from the olives and feta, and some aromatics from the fresh new herbs. Paired with salmon kebabs for some healthy protein and you have received a comprehensive and healthy food that falls into all your meals teams.

In the beginning, I grilled the salmon kebabs, but I located that roasting them in the oven operates just as properly and is a minor much easier due to the fact you really don't have to fuss with charcoal or smoke. I especially like how the zucchini roasts at the exact time the salmon is cooking.

The bowl is meant to be eaten cold so you can throw every thing jointly forward of time and toss with the dressing suitable in advance of serving.

You can even assemble and marinade the kebabs in progress and pop it in the oven suitable in advance of serving.

We’re likely to be keeping this a single in rotation for a whilst, people!

Print

Training course:

Main Training course

Delicacies:

Mediterranean

Serving Dimensions: 1 bowl with 2 kebabs

Calories for every Serving: 772 kcal

Creator: Patty K-P

Quinoa Bowls

• 
  1
  cup
  cooked quinoa, cooled*
  


• 
  1
  cup
  cooked white rice, cooled**
  


• 
  ¼
  cup
  fresh new parsley, chopped
  


• 
  1
  cup
  kale leaves, chopped
  


• 
  2
  inexperienced onions, chopped
  


• 
  12-fifteen
  cherry tomatoes, halved
  


• 
  ¼
  cup
  crumbled feta cheese
  


• 
  ten
  kalamata olives, pitted and halved
  

Dressing for Bowls

• 
  1
  tablespoon
  olive oil
  


• 
  1
  tablespoon
  balsamic vinegar
  


• 
  1
  tablespoon
  freshly squeezed lemon juice
  


• 
  ¼
  teaspoon
  lemon zest
  

Salmon Kebabs

• 
  1 ½
  lbs .
  skinless salmon filet, diced into 1-inch cubes. You must have at the very least eighteen cubes
  


• 
  1
  zucchini, sliced into 1/2-inch thick rounds
  


• 
  six
  picket skewers
  

Dressing for Salmon Kebabs

• 
  1
  cup
  fresh new parsley leaves, chopped
  


• 
  2
  teaspoons
  onion powder
  


• 
  ½
  teaspoon
  garlic powder
  


• 
  1 ½
  teaspoons
  Dijon mustard
  


• 
  2
  tablespoons
  freshly squeezed lemon juice
  


• 
  ½
  teaspoon
  lemon zest
  


• 
  six
  tablespoons
  olive oil
  


• 
  2
  tablespoons
  purple wine vinegar
  


• 
  ½
  teaspoon
  salt
  


• 
  ⅛
  teaspoon
  black pepper
  

Quinoa Bowls

1. 
   

   Toss all Quinoa Bowl elements jointly in a substantial bowl.

   
   


2. 
   

   Whisk jointly the Dressing for Bowls elements and toss with the quinoa and rice when prepared to provide. 

   
   

Salmon Kebabs

1. 
   

   Preheat oven to 350°F and line a rimmed baking sheet with parchment paper. Alternately thread 3 salmon cubes and 3 zucchini rounds onto just about every skewers. 

   
   


2. 
   

   Whisk jointly the Dressing for Salmon Kebabs elements. Drizzle just about every skewer with the dressing.

   
   


3. 
   

   Roast in the oven for eight to ten minutes until finally ideal salmon doneness is realized. 

   
   


4. 
   

   Serve with quinoa bowls.

   
   

* ⅓ cup of raw quinoa will produce 1 cup of cooked quinoa.

** ½ cup of raw rice will produce about 1 cup of cooked rice

Bowl Dressing adapted from Incredible Foodstuff The Costco Way
Salmon Kebab Dressing adapted from Sensible Cooking The Costco Way

 

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