Mediterranean Rice & Quinoa Bowl with Salmon Kebabs
Yields 3 servings
Prep Time30 minutesmins
Cook Time10 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: Mediterranean
Servings: 1bowl with 2 kebabs
Calories: 772kcal
Author: Patty K-P
Ingredients
Quinoa Bowls
1cupcooked quinoa, cooled*
1cupcooked white rice, cooled**
¼cupfresh parsley, chopped
1cupkale leaves, chopped
2green onions, chopped
12-15cherry tomatoes, halved
¼cupcrumbled feta cheese
10kalamata olives, pitted and halved
Dressing for Bowls
1tablespoonolive oil
1tablespoonbalsamic vinegar
1tablespoonfreshly squeezed lemon juice
¼teaspoonlemon zest
Salmon Kebabs
1 ½poundsskinless salmon filet, diced into 1-inch cubes. You should have at least 18 cubes
1zucchini, sliced into 1/2-inch thick rounds
6wooden skewers
Dressing for Salmon Kebabs
1cupfresh parsley leaves, chopped
2teaspoonsonion powder
½teaspoongarlic powder
1 ½teaspoonsDijon mustard
2tablespoonsfreshly squeezed lemon juice
½teaspoonlemon zest
6tablespoonsolive oil
2tablespoonsred wine vinegar
½teaspoonsalt
⅛teaspoonblack pepper
Instructions
Quinoa Bowls
Toss all Quinoa Bowl ingredients together in a large bowl.
Whisk together the Dressing for Bowls ingredients and toss with the quinoa and rice when ready to serve.
Salmon Kebabs
Preheat oven to 350°F and line a rimmed baking sheet with parchment paper. Alternately thread three salmon cubes and three zucchini rounds onto each skewers.
Whisk together the Dressing for Salmon Kebabs ingredients. Drizzle each skewer with the dressing.
Roast in the oven for 8 to 10 minutes until desired salmon doneness is achieved.
Serve with quinoa bowls.
Notes
* ⅓ cup of uncooked quinoa will yield 1 cup of cooked quinoa.** ½ cup of uncooked rice will yield about 1 cup of cooked rice