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Quinoa Salmon Bowl with Avocado and Lemon Dressing

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This Quinoa and Grilled Salmon Bowl is a vibrant and nutritious dish that combines fluffy quinoa, perfectly grilled salmon, and creamy avocado, all drizzled with a zesty lemon dressing. It’s a delightful meal that’s ready in under 30 minutes, perfect for any weeknight dinner.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 cup spinach or arugula, chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped (optional)
  • 1/4 cup feta cheese, crumbled (optional)
  • 4 salmon fillets (about 6 oz each)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Juice of 1 lemon (for marinade)
  • 1 ripe avocado
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Water (for thinning, if necessary)

Instructions

  1. Start by rinsing 1 cup of quinoa under cold water for about 1 minute to remove any bitterness. This step is essential to enhance quinoa's natural flavor.
  2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water (or vegetable broth for extra flavor). Bring to a boil over high heat.
  3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. You'll know it’s ready when the quinoa has absorbed the liquid and looks fluffy. Avoid removing the lid during cooking to ensure even steaming.
  4. While the quinoa cooks, prepare the salmon. In a bowl, mix 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add the juice of 1 lemon and whisk to combine.
  5. Place the 4 salmon fillets in the marinade, ensuring each piece is well coated. Let them marinate for about 10 minutes while the quinoa finishes cooking.
  6. Preheat your grill or a grill pan over medium-high heat. Once hot, carefully place the salmon fillets skin-side down. Grill for 4-5 minutes without moving them, allowing grill marks to form.
  7. Flip the salmon and grill for another 4-5 minutes until the fish flakes easily with a fork. Keep an eye on it to avoid overcooking, which can lead to dryness.
  8. In a large bowl, combine the cooked quinoa, 1 tablespoon of olive oil, 1 teaspoon of salt, 1 cup of halved cherry tomatoes, diced cucumber, chopped spinach or arugula, and finely chopped red onion. Toss everything together until well mixed.
  9. For the dressing, in a blender, combine 1 ripe avocado, 2 tablespoons of olive oil, the juice of 1 lemon, 1 minced garlic clove, and salt and pepper to taste. Blend until smooth. If it's too thick, add a little water to reach your desired consistency.
  10. To assemble, divide the quinoa mixture among bowls. Top with grilled salmon fillets, and drizzle with the avocado dressing. Optionally, sprinkle with chopped parsley and crumbled feta cheese for an extra touch.

Nutrition

Keywords: Don't skip rinsing the quinoa to remove bitterness. Use a meat thermometer to check the salmon's doneness, aiming for an internal temperature of 145°F. If the avocado dressing is too thick, thin it with a bit of water.

Find it online: https://homebitesia.com/quinoa-salmon-bowl-with-avocado-and-lemon-dressing/