Instructions
Step 1: Rinse the quinoa thoroughly under cold water.
Step 2: Combine the quinoa, water or broth, and salt in a saucepan.
Step 3: Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes.
Step 4: Remove from the heat and let the quinoa rest for 5 minutes before fluffing with a fork.
Step 5: In a small bowl, combine the paprika, garlic powder, onion powder, oregano, salt, and black pepper.
Step 6: Pat the salmon fillets dry and rub them with olive oil and the seasoning mixture.
Step 7: Heat a large skillet over medium-high heat.
Step 8: Cook the salmon for 4–5 minutes per side until golden brown and flaky.
Step 9: Remove the salmon from the skillet and let it rest for 3 minutes.
Step 10: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, salt, and black pepper for the dressing.
Step 11: Place the chopped kale into a large bowl and drizzle with a small amount of the dressing.
Step 12: Massage the kale gently for 1–2 minutes until slightly softened.
Step 13: Divide the kale among serving bowls.
Step 14: Add the cooked quinoa to one section of each bowl.
Step 15: Arrange the avocado slices, cherry tomatoes, and red onion around the bowl.
Step 16: Place a salmon fillet in the center of each bowl.
Step 17: Drizzle the remaining dressing over the bowl.
Step 18: Garnish with fresh parsley and sesame seeds if desired.
Step 19: Serve immediately or chill for meal prep.
Storage and Reheating Tips
Store the salmon, quinoa, and vegetables separately in airtight containers in the refrigerator for up to 4 days.
Reheat the salmon and quinoa gently in the microwave or a skillet until warmed through.
Avocado is best sliced fresh before serving to prevent browning.
The dressing can be stored in a sealed container in the refrigerator for up to 1 week; shake well before using.
For meal prep, assemble the bowls without the avocado and add it just before serving.
Avoid freezing the fresh vegetables, as they will lose their texture after thawing.
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