Essential Food Bar

Ingredients

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1 cup quinoa, well rinsed and drained

1 to 2 teaspoons Sriracha (Asian chile sauce)

1 green or black tea bag

1 tablespoon low-sodium soy sauce

1/2 teaspoon grated peeled ginger

3 scallions, chopped (white and green parts separated)

3 scallions, chopped (white and green parts separated)

4 4-ounce skinless center-cut salmon fillets

4 cups broccoli florets, cut into 1-inch pieces

1 cup frozen shelled edamame

Kosher salt

1/4 cup chopped fresh cilantro

2 tablespoons pepitas (hulled pumpkin seeds)

Directions
Place the quinoa in a medium saucepan over medium-high heat and cook, stirring, until dry, about 3 minutes. Add 1 1/2 cups water and the Sriracha and bring to a boil. Reduce the heat to low, cover and simmer until the water is absorbed, about 12 minutes. Remove from the heat.
Bring 1 1/2 cups water, the tea bag, soy sauce, ginger and scallion whites to a gentle simmer in a medium skillet over medium heat. Add the salmon and cook until just opaque, 3 to 4 minutes per side. Transfer the salmon to a plate using a slotted spatula; discard the tea bag.
Add the broccoli and edamame to the remaining liquid in the skillet; season with salt. Cover and cook, stirring occasionally, until crisp-tender, about 5 minutes; drain.
Add the cilantro to the quinoa. Serve topped with the salmon, broccoli and edamame. Sprinkle with the scallion greens and pepitas.