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