Salmon, Mango and Curry Quinoa Bowl Recipe

Ingredients

• 1 cup light coconut milk
• 1 cup low-sodium chicken stock
• 1 tablespoon curry powder
• 1 teaspoon honey
• 1 cup quinoa, rinsed
• 2 cups baby spinach
• 2 (6-ounce) skin-on salmon fillets
• 1/2 teaspoon kosher salt
• 1 tablespoon grapeseed or canola oil
• 1 large mango (about 1 cup), diced
• 1 cup red cabbage, shredded
• 1/2 cup cucumber, peeled and diced
• 1 tablespoon cilantro, chopped
• 1 tablespoon fresh basil, chopped
• 2 lime wedges (optional)