Grilled Salmon Quinoa Power Bowl

Ingredients

• 4 (6 oz) skin-on salmon fillets
• 1 cup uncooked quinoa
• 2 cups water
• 1 lemon, zested and juiced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh dill, chopped
• 1/2 cup Greek yogurt
• 1 tablespoon lemon juice
• 1/2 teaspoon dried dill
• 4 radishes, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, diced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 1 avocado, diced

Instructions

1. Cook the quinoa: Rinse the quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork and stir in lemon zest, lemon juice, and 1 tablespoon olive oil. Season with salt and pepper.
2. Prepare the salmon: Preheat oven to 400°F (200°C). Place salmon fillets on a parchment-lined baking sheet. Brush with 1 tablespoon olive oil and season with salt, pepper, and 1 tablespoon chopped dill. Bake for 12-15 minutes, or until cooked through.
3. Make the dill sauce: In a small bowl, whisk together Greek yogurt, lemon juice, dried dill, and a pinch of salt.
4. Assemble the bowl: Divide the lemony quinoa among four bowls. Top with the sliced grilled salmon. Drizzle with the dill sauce. Arrange the sliced radishes, cherry tomatoes, cucumber, red onion, olives, feta cheese, and avocado around the salmon. Garnish with a lemon wedge and a sprig of fresh dill.