Yield: 2–4 servings
1 cup quinoa
2 cups water
1 teaspoon salt
2 salmon fillets
¼ cup teriyaki sauce
2 tablespoons maple syrup
2 cups purple cabbage
2 Persian cucumbers, cut into matchsticks
6 red mini peppers, cut into rings
3 tablespoons olive oil
1 tablespoon maple syrup
1 tablespoon lemon juice
1 teaspoon yellow mustard
1 frozen garlic cube
½ teaspoon brown sugar
Preheat oven to 350°F. Line a baking sheet with parchment paper.
Place quinoa in a small pot together with water and salt. Cook over high flame until it begins to boil, then allow to simmer until fully cooked, approximately 15 minutes. Strain with cold water and set aside.
Cut salmon into 1-inch cubes and place on baking sheet.
In a bowl, whisk teriyaki sauce and maple syrup together. Pour over salmon. Bake uncovered for 12 minutes.
In a small bowl, whisk dressing ingredients together.
In a wide, flat salad bowl, layer quinoa, purple cabbage, cucumbers, peppers, and salmon cubes. Drizzle dressing over salad and toss lightly.