Salmon Quinoa Bowl

1. 1

   Cook the quinoa until tender.

   • Combine quinoa and water in a small pot.
   • Bring to a boil, then reduce heat and simmer covered for 14 minutes.
   • Remove from heat and fluff the grains with a fork.

   TIPRinse the quinoa under cold water before cooking to remove any bitter saponins.
2. 2

   Roast the zucchini and bell peppers.

   Toss the sliced zucchini and red bell peppers with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast at 220C/425F until the edges are slightly charred and tender.

   TIPEnsure the vegetables are dry before tossing with oil to achieve a better roast.
3. 3

   Pan-sear the salmon until golden and opaque.

   • Heat olive oil in a non-stick skillet over medium-high heat.
   • Place salmon skin-side down and cook for 4 minutes.
   • Flip carefully and cook for another 3 minutes until the center is opaque.

   TIPPress the salmon down lightly with a spatula when first hitting the pan for crispier skin.
4. 4

   Prepare the sauce and assemble the bowl.

   Whisk together the Greek yogurt, lemon juice, fresh dill, and minced garlic. Divide the quinoa and roasted vegetables into bowls, top with the salmon, and drizzle with the lemon-dill sauce.

   TIPAdd a splash of water to the yogurt sauce if it is too thick to drizzle easily.

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