Salmon & Avocado Quinoa Bowl

1. 1
   boil · ~15 min

   Cook the quinoa.

   1.Combine rinsed quinoa, water, and a pinch of salt in a saucepan.

   2.Bring to a boil over high heat, then reduce to low, cover, and simmer until liquid is absorbed (15 min).

   3.Remove from heat and let it rest covered for 5 minutes. Fluff with a fork.
2. 2
   prep · ~5 min

   Prepare the dressing and veggies.

   1.In a small bowl, whisk together 1 tbsp olive oil and the lemon juice. Set the dressing aside.

   2.Dice the avocado and cucumber into bite-sized pieces. Set aside.
3. 3
   grill · ~10 min

   Sear the salmon.

   1.Pat salmon fillets dry with a paper towel. Season with a pinch of salt and black pepper.

   2.Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat.

   3.Place salmon skin-side down and cook until skin is crispy (4 min). Flip and cook the other side until just opaque in the center (3-4 min).

   4.Transfer to a plate and let rest for 2 minutes, then flake into large chunks with a fork.

   TIPDon't move the salmon for the first 4 minutes — it releases from the pan naturally once the skin crisps.
4. 4
   assemble · ~5 min

   Assemble the bowls.

   1.Divide warm quinoa evenly among four bowls.

   2.Top each bowl with flaked salmon, diced avocado, edamame, and cucumber.

   3.Drizzle with the lemon dressing and sprinkle with toasted sesame seeds.

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