Salmon Quinoa Kale Bowl
Handful of Kale
removed from skin and sliced
Can of Wild Sockeye Salmon from Raincoast Trading
Garlic Ginger Marinade from Raincoast Trading
Peel and boil the yam. Let cool slightly and then slice. Set aside.
Sautée the kale in a small pan with olive oil. Add salt and pepper to taste if desired. Set aside.
Place quinoa in a large single serving bowl.
Add yam, kale, chickpeas, cabbage, avocado and Wild Sockeye Salmon on top.
Garnish with flax seeds and lemon wedge.
Season with marinade if desired.
Can easily multiply the recipe for the number of servings needed.