A nutrient-packed bowl featuring grilled salmon, quinoa, avocado, and fresh citrus dressing.
# Components:
→ 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
# Directions:
01 - In a saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 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 on both sides.
03 - Preheat a grill or grill pan over medium-high heat. Grill salmon fillets for 3-4 minutes per side until opaque and cooked through. Remove from heat and allow to rest briefly.
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 evenly among 4 bowls. Top each bowl with grilled salmon fillet, avocado slices, halved cherry tomatoes, fresh spinach, red onion slices, toasted pumpkin seeds, and fresh cilantro.
06 - Drizzle citrus dressing over each bowl immediately before serving.
