Ingredients:

For the Salmon:
 2 salmon fillets (about 6 oz each)
 Juice of 1 lemon
 1 tbsp fresh dill, chopped
 1 tbsp fresh parsley, chopped
 2 cloves garlic, minced
 1 tbsp olive oil
 Salt and pepper, to taste

For the Quinoa Bowl:

 1 cup quinoa, rinsed
 2 cups water or vegetable broth
 1 avocado, sliced
 1 cucumber, diced
 1/2 cup cherry tomatoes, halved
 1/2 cup baby spinach leaves
 1 tbsp fresh parsley, chopped (optional)
 1/4 red onion, thinly sliced (optional)

For the Lemon Herb Dressing:
 Juice of 1 lemon
 2 tbsp olive oil
 1 tsp honey or maple syrup
 1 clove garlic, minced
 1 tbsp fresh parsley, chopped
 Salt and pepper, to taste

 Preparation Steps:
**1. Cook Quinoa:**
- Boil 2 cups water (or broth) in a pot.
- Add rinsed quinoa, cover, simmer 15 minutes, and fluff.

**2. Grill Salmon:**
- Preheat grill/pan to medium-high.
- Brush salmon with a mixture of lemon juice, garlic, dill, parsley, olive oil, salt, and pepper.
- Grill 4-5 minutes per side until flaky.

**3. Prepare Dressing:**
- Whisk together lemon juice, olive oil, honey, garlic, parsley, salt, and pepper.

**4. Assemble Bowl:**
- Divide quinoa into bowls.
- Top with avocado, cucumber, cherry tomatoes, and spinach.
- Add salmon, drizzle dressing, and garnish with parsley and red onions