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Writer's pictureMeghan Williams

Salmon Quinoa Maki Bowls

Flavorful and easy weekday meal that will have you coming back for more.

Gluten Free and customizable.

Butternut Squash Soup and a Grilled Cheese

I first made this recipe a couple of years ago. This recipe is such a good base you can customize each time you make it. This time, I adjust it to work for the ovulatory and luteal phases of my cycle.


In the book, WomanCode, it is recommended to eat salmon and lighter grains such as quinoa and veggies are that are lightly prepped (such as steaming) or raw during your ovulatory phases. You want to fill up on veggies and fruits to help eliminate the surplus of estrogen.


During the luteal phase, some of the veggies that is recommended to have includes cabbage, cucumber, and garlic. You want foods that is rich in B Vitamins, Calcium, magnesium, and fiber. This will help with sugar cravings and there is a heavy use of B vitamins in promoting progesterone production.


Since I only shop once a week and prepare meals for one week at a time, this is perfect to address those food needs for both phases and it is easily adjustable!




 

Salmon Quinoa Maki Bowls

A delicious meal that is easy to prep ahead of time or make on a weeknight.

Ingredients

Salmon
  • 1/4 Cup Tamari

  • 1/4 Cup White Rice Vinegar

  • 1 tbsp Sriracha

  • 2 Salmon Filets, cubed

Slaw
  • 3 Cups of Green Cabbage, sliced

  • 2 tbsp Tamari

  • 2 tbsp White Rice Vinegar

  • 1 tsp Sesame Oil

  • 3 cloves of Garlic, chopped

Other
  • 3 Cup of Cooked Quinoa

  • Cucumber

  • Avocado

  • Panko Crumbs

  • Spicy Mayo (Mayo and Sriracha)


Directions

  1. Cube your salmon filets.

  2. Mix the liquid for the salmon marinade together in a bag and add salmon. Let sit in the fridge for at least 30 minutes.

  3. Start your quinoa, preparing based on the package instructions.

  4. Start preparing the slaw by slicing the cabbage and chopping the garlic. Place the cabbage in a large bowl. Mix your slaw sauce in a small measuring cup which includes the garlic, tamari, white rice vinegar and sesame oil. Mix everything in the bowl with the cabbage. Let sit while you prepare the rest of your bowl.

  5. To cook your salmon, preheat your oven to 400 Degrees F. Cook for 6 minutes and then turn off oven. Broil the salmon until cubes are browned.

  6. Build your bowl with the quinoa, salmon, slaw, and your favorite toppings.



Substitutions:

  • Tamari – Tamari a gluten free soy sauce, so please feel free to substitute soy sauce.

  • Quinoa - You can be replaced by rice or another grain you prefer.



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