Cauliflower Salmon Bowls with Red Cabbage Slaw

Place salmon filets in a Suvie pan, cover with water, and insert into the bottom zone of your Suvie. Place cauliflower florets in a second Suvie pan and insert into the top zone of your Suvie. Input settings and cook now or schedule. Bottom Zone: Sous Vide at 120°F for 45 minutes. Top Zone: Steam for 30 minutes

Place 1 cup quinoa in the Suvie rice pot (black handles) and cover with lid. Place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule. Grains, Quinoa, 1 Cup

While the salmon cooks, whisk together 2 tbsp tahini, 1 tbsp rice wine vinegar, 1 tbsp miso paste, 1 tbsp soy sauce, 2 tsp sriracha, and 1 tbsp warm water in a medium bowl; set aside.

In a medium bowl, stir together sliced red cabbage, remaining 2 tbsp rice wine vinegar, ¼ tsp salt, and ¼ tsp ground black pepper. Stir occasionally until cabbage has softened.

After the cook remove salmon from packaging and pat dry. Fluff quinoa and season with salt and pepper to taste. Divide quinoa, cabbage, salmon, and cauliflower between 2 bowls, drizzling dressing over each component. Garnish with sliced scallions and serve.