Salmon and Quinoa Bowl

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 2 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tsp paprika
• 1 tsp garlic powder
• 1 lemon, sliced
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 cups baby spinach or mixed greens
• 2 tbsp fresh parsley, chopped (optional)
• 1/4 cup feta cheese, crumbled (optional)
• 2 tbsp balsamic vinaigrette or dressing of your choice

Instructions

1. Cook the Quinoa:
   1. Rinse the quinoa under cold water.
   2. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil.
   3. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
   4. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
2. Prepare the Salmon:
   1. Preheat your oven to 400°F (200°C).
   2. Place the salmon fillets on a baking sheet lined with parchment paper.
   3. Drizzle with 1 tbsp of olive oil and season with salt, pepper, paprika, and garlic powder.
   4. Top with lemon slices.
   5. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
3. Assemble the Bowl:
   1. Divide the cooked quinoa among two bowls.
   2. Top each with a salmon fillet.
   3. Add the sliced avocado, cherry tomatoes, cucumber, red onion, and baby spinach or mixed greens.
   4. Sprinkle with fresh parsley and feta cheese, if using.
   5. Drizzle with balsamic vinaigrette or your choice of dressing.
4. Serve:
   1. Serve the salmon and quinoa bowls immediately.

Shopping List

• Quinoa
• Vegetable broth (optional)
• Salmon fillets
• Olive oil
• Salt and pepper
• Paprika
• Garlic powder
• Lemon
• Avocado
• Cherry tomatoes
• Cucumber
• Red onion
• Baby spinach or mixed greens
• Fresh parsley (optional)
• Feta cheese (optional)
• Balsamic vinaigrette or dressing of your choice