Cookwith - California Salmon & Quinoa Rainbow Bowls

Ingredients

• 4 (6 oz) skinless salmon fillets
• 1 1/3 cups dry quinoa
• 2 2/3 cups water
• 1 large red bell pepper, diced
• 1 cup shelled edamame (thawed if frozen)
• 1 cup shredded carrots
• 1 small cucumber, diced
• 1 large avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, thinly sliced
• 2 tbsp toasted sesame oil
• 3 tbsp gluten-free tamari (or coconut aminos)
• 2 tbsp fresh lime juice
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp grated fresh ginger
• 2 tsp sesame seeds
• 1/2 tsp salt (plus extra to taste)
• Freshly ground black pepper