Preheat your grill to medium-high heat. Rub the salmon fillets with olive oil and season with salt and pepper. Grill the salmon for 4-5 minutes per side or until the salmon flakes easily with a fork. Set aside.
Prepare the Bowl Base:
In a bowl, layer the cooked quinoa at the bottom. Arrange the mixed greens, cherry tomatoes, cucumber, red onion, and avocado around the edges.
Make the Dressing:
In a small bowl, whisk together olive oil, Dijon mustard, lemon juice, honey, salt, and pepper until smooth and well combined.
Assemble the Bowl:
Once the salmon is cooked, place it on top of the quinoa and veggies. Drizzle with the lemon-dijon dressing.
Serving and Storage Tips:
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