“Lemon Herb Salmon and Avocado Quinoa Bowl – A Light, Refreshing, and Nutritious Meal”

In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa and a pinch of salt.
Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.
Remove from heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork and set aside.
Season and Cook the Salmon:

Preheat the oven to 375°F (190°C) or heat a grill pan over medium-high heat.
Rub the salmon fillets with olive oil, then season with lemon zest, lemon juice, oregano, garlic powder, paprika, salt, and pepper.
If baking, place the fillets on a lined baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork. If grilling, cook for about 4-5 minutes per side, depending on the thickness of the fillets.
Assemble the Bowl:

In bowls, layer the cooked quinoa as the base. Top with the salmon fillets, breaking them into pieces if preferred.
Add sliced avocado, cherry tomatoes, cucumber, and any other veggies of choice.
Garnish with fresh parsley and sesame seeds or chia seeds for an extra crunch.
Serve and Enjoy:

Drizzle with additional lemon juice or your favorite dressing, and enjoy your healthy, flavorful bowl!
Serving and Storage Tips: