This bowl has a Mediterranean vibe, but it’s mostly just a jumble of yummy stuff.
Sprinkle souvlaki seasoning all over a salmon filet (I got my seasoning at Kalustyan’s) and bake. It should take about the same amount of time to cook as quinoa in your rice cooker, so push the start button on that at the same time. While those two big ticket items are cooking, prepare all your other options. I sautéed cremini mushrooms with salt, lemon pepper, and garlic powder and steamed broccoli (in the bag) before sprinkling it with maldon salt and red pepper flakes. Other fixins to round it all out: tzatziki, chopped cucumber, and [Trader Joe’s] fried shallots. I also served with lefse bread (fluffy pita would work too) because it’s great for scooping it all up.
This all mixes together really well. And if you add some fresh spinach or arugula, it would make a delicious wrap. The only real active work was sautéing the mushrooms, which we can all do with our eyes closed, right?
Peaches to Apples 