Nutrient-packed bowls with grilled salmon, quinoa, avocado, and bright citrus dressing for a wholesome meal.
# What You'll Need:
→ Salmon
01 - 4 salmon fillets (5.3 oz each), skin removed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika
→ Quinoa
06 - 1 cup quinoa, rinsed
07 - 2 cups water
08 - 1/4 teaspoon salt
→ Bowl Toppings
09 - 2 ripe avocados, sliced
10 - 1 cup cherry tomatoes, halved
11 - 1 cup baby spinach or mixed greens
12 - 1/2 small red onion, thinly sliced
13 - 1/4 cup toasted pumpkin seeds
14 - 1/4 cup fresh cilantro, chopped (optional)
→ Citrus Dressing
15 - 3 tablespoons fresh orange juice
16 - 2 tablespoons fresh lime juice
17 - 2 tablespoons extra-virgin olive oil
18 - 1 teaspoon honey or maple syrup
19 - 1 garlic clove, finely minced
20 - 1/4 teaspoon Dijon mustard
21 - Pinch of sea salt
22 - Pinch of black pepper
# How To Make It:
01 - In a saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until water is absorbed. Fluff with a fork and set aside.
02 - Brush salmon fillets with olive oil, then season evenly with salt, pepper, and smoked paprika.
03 - Preheat a grill or grill pan over medium-high heat. Grill salmon for 3 to 4 minutes per side, or until opaque and just cooked through. Remove from heat and let rest for 2 minutes.
04 - In a small bowl, whisk together orange juice, lime juice, extra-virgin olive oil, honey, minced garlic, Dijon mustard, salt, and pepper until well combined and emulsified.
05 - Divide cooked quinoa equally among 4 serving bowls. Top each with grilled salmon, avocado slices, halved cherry tomatoes, fresh spinach, red onion, toasted pumpkin seeds, and cilantro if desired.
06 - Drizzle citrus dressing over each bowl immediately before serving to preserve the brightness of the components.
