Grilled Salmon Quinoa Bowls (Print Version)

A vibrant bowl featuring grilled salmon, quinoa, avocado, and tangy citrus dressing for a nutritious lunch or dinner.

# What You'll Need:

→ Salmon

01 - 4 salmon fillets (about 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

# 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 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 citrus dressing over each bowl just before serving.

# Additional Tips::

01 -
  • It tastes like you spent hours cooking when the whole thing takes barely 35 minutes from start to finish.
  • One bowl genuinely fills you up and keeps you satisfied for hours, no afternoon crash.
  • You can prep components in advance and assemble fresh whenever hunger hits.
  • There's room to swap ingredients based on what you have, so it never feels repetitive.
02 -
  • Don't skip rinsing the quinoa—I learned this the hard way when my first batch tasted bitter and scratchy, like eating soap.
  • Overcooked salmon becomes dry and disappointing; watch for that moment when the thickest part just turns opaque and stop there.
  • Slice avocados last and assemble immediately—exposed avocado oxidizes fast and turns an unappetizing gray color.
  • Make the dressing ahead but don't dress the whole bowl in advance; assemble components and dress just before eating for maximum freshness.
03 -
  • Toast your own pumpkin seeds instead of buying pre-toasted—they're cheaper and taste fresher when you do it yourself.
  • If the dressing seems too sharp, add another quarter teaspoon of honey to round out the acidity rather than diluting it with more oil.
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