Cooking with Aubrey

Thai Crunch Bowl with Salmon

There’s a trend on the rise to dine out of bowls. Restaurants are featuring menus based on whole grains, veggies and a smattering of animal protein in a bowl. Salads assembled in mason jars are another example. By eating out of a bowl, portion size decreases because of the smaller volume. Grains also take on a greater importance to the meal. It’s hard to cut a big steak in a bowl. All the flavors get mixed together making the meal anything but boring.

This salad serves one, but you can easily increase the recipe for others or for several days of lunches later in the week. That way the remaining ¾ of the pepper won’t be neglected in the back of your refrigerator.

Thai Crunch Bowl with Salmon

  • ⅔ cup cooked quinoa
  • 2 Tbsp matchstick cut carrots
  • 2 Tbsp red pepper, chopped
  • 2 Tbsp edamame, steamed
  • ¼ cup red cabbage, shredded
  • 3 ounces salmon, broiled
  • 1 tsp dry roasted peanuts, chopped

Salad dressing:

  • 1 tsp creamy peanut butter
  • 1 tsp soy sauce
  • ½ tsp rice vinegar
  • ½ tsp sesame oil
  • ½ tsp lime juice


  1. Layer the quinoa on the bottom of a large bowl. Next add the veggies. Top that with the salmon.
  2. Prepare the salad dressing by combining the ingredients in a small bowl. Pour over the salad.
  3. Top the salad with peanuts and enjoy.


Aubrey SchultzAubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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