Grilled Salmon Quinoa Avocado Bowl (Print View)

Vibrant grains and greens topped with grilled salmon and zesty citrus dressing for a nourishing meal.

# 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 chopped fresh cilantro, 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

# Preparation Steps:

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 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.
04 - In a small bowl, whisk together orange juice, lime juice, olive oil, honey, garlic, Dijon mustard, salt, and pepper until well combined.
05 - Divide cooked quinoa among 4 bowls. Top each with grilled salmon, avocado slices, cherry tomatoes, spinach, red onion, pumpkin seeds, and cilantro.
06 - Drizzle bowls with citrus dressing just before serving.

# Expert Advice:

01 -
  • It's a complete meal in one bowl—protein, healthy fats, whole grains, and vegetables all doing their job.
  • The prep is genuinely manageable, and you can have dinner on the table faster than ordering takeout.
  • That citrus dressing tastes restaurant-quality but takes literally two minutes to whisk together.
02 -
  • Don't overcook the salmon—it continues cooking slightly after you remove it from heat, so err on the side of slightly underdone if you're uncertain.
  • Make the dressing last so the citrus juice stays bright and vibrant instead of oxidizing and turning dull.
  • Room temperature salmon is fine, but cold salmon from the fridge tastes muted—let it sit out for five minutes after grilling if you're not serving immediately.
03 -
  • Toast your pumpkin seeds yourself for five minutes in a dry pan—they'll taste infinitely better than store-bought and cost a fraction of the price.
  • If your avocado isn't quite ripe when you need it, place it in a paper bag with a banana for a few hours and it'll soften just in time.
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