Ingredients for Bowl:

2/3 cup cooked quinoa

2 tablespoons matchstick-cut carrot

2 tablespoons chopped red bell pepper

2 tablespoons steamed edamame

1/4 cup shredded red cabbage

3 ounces broiled salmon

1 teaspoon chopped dry-roasted peanuts

Ingredients for Dressing:

1 teaspoon creamy almond butter (subbing almond butter for peanut butter on a detox :)

1 teaspoon lower-sodium soy sauce

1/2 teaspoon rice vinegar

1/2 teaspoon dark sesame oil

1/2 teaspoon fresh lime juice



1. Prep salmon. Wash with cold water and pat dry with paper towels. Coat with 1-2 tablespoons of olive oil, season with salt and pepper.

2. Cook quinoa to fluffy texture. Heat water. Measure out 1 and 3/4 cups water, add back to pot with 1 cup quinoa and a few pinches of salt.

2. Cut carrot into matchstick size. Shave cabbage. Dice pepper.

3. Steam edamame in steamer bowl or microwave.

4. Make dressing. In a small bowl, combine peanut butter, soy sauce, vinegar, sesame oil, and lime juice, stirring well with a whisk. Drizzle over bowl.

5. Heat sautee pan to high heat. Sautee salmon for 3 minutes on each side. 

6. Prepare bowl and top with dressing. Enjoy!