Salmon and Veggie Quinoa Bowls

Per Serving: 600 calories, 24g F, 100g C, 50g P
(1/4 lb salmon, 2 tbs honey dijon sauce, 1 cup veggies, 2 cups cooked quinoa)

Sharing one of my most favorite meal prep recipes! I love the sweet, tangy, and savory flavors of the salmon with the honey dijon sauce. The roasted veggies add some healthy fiber and texture, and I cook the quinoa in chicken bone broth for added flavor and protein! This is a staple in my rotation!

Ingredients:
-1 lb fresh salmon
-4 cups chicken bone broth
-2 cups uncooked quinoa
-1 lb brussels sprouts, halved
-1 large head of broccoli, cut to small florets
-half a head of green cabbage, chopped
-1 medium red onion, thinly sliced
-seasoning of your choice (I used @danosseasoning crunchy)
-olive oil for cooking

Honey Dijon Sauce:
-1/4 cup olive oil
-2 tbs honey
-2 tbs dijon mustard
-2 tsp Worcestershire sauce
-seasoning of your choice (I used @danosseasoning sea-soning)

Instructions:
-cook quinoa in a rice cooker or on stove top
-preheat oven to 400F
-add brussels sprouts and broccoli into a large bowl with oil and seasoning; mix well
-spread onto a baking sheet and roast for 30 min
-mix honey dijon sauce in a small container
-place salmon in a baking dish and coat with sauce; bake for 15 min until internal temp is 145F
-add broccoli and cabbage into a large bowl with oil and seasoning; mix well
-sauté cabbage and onion in a large pan for 5 min
-build the bowls and top salmon with extra sauce
-refrigerate for up to 4 days or freeze for 6 months

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