Grilled Salmon Quinoa Power Bowl

Ingredients

• 4 (6 oz) salmon fillets
• 1 head cauliflower, cut into florets
• 1/4 cup olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 cup hummus
• 1 lemon, cut into wedges
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh mint, chopped
• 2 tbsp fresh dill, chopped
• 1/4 cup chickpeas, roasted
• 1/4 cup olive oil, for dressing

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss cauliflower florets with 2 tbsp olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
3. Cook quinoa: In a saucepan, combine rinsed quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork.
4. Season salmon fillets with salt, pepper, and a drizzle of olive oil. Grill or pan-sear over medium-high heat for 4-5 minutes per side, or until cooked through and flaky.
5. In a small bowl, mix hummus with a drizzle of olive oil and a pinch of salt. Top with roasted chickpeas.
6. In a large bowl, combine cherry tomatoes, cucumber, red onion, feta cheese, mint, and dill. Drizzle with olive oil and lemon juice, then toss gently.
7. To assemble the bowl, divide quinoa among four bowls. Top with roasted cauliflower, grilled salmon, a scoop of hummus, and a generous portion of the Greek salad. Garnish with a lemon wedge.