Salmon and Quinoa Bowl with Avocado Salsa

This Salmon and Quinoa Bowl with Avocado Salsa is a delightful dish that’s simple to make and packed with flavor. Perfect for beginners, it’s a great way to enjoy healthy ingredients, and you can cook it on your Blackstone grill, available at M&D Enterprises. Let’s get started!

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 salmon fillets (about 6 ounces each)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• For the avocado salsa:
• 1 ripe avocado, diced
• 1 small tomato, chopped
• 1/4 red onion, finely chopped
• Juice of 1 lime
• Salt to taste

Instructions

1. Begin by rinsing the quinoa under cold water in a fine mesh strainer. This helps remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and water. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the water is absorbed.
3. While the quinoa is cooking, prepare the salmon. Rub each fillet with olive oil and sprinkle garlic powder, paprika, salt, and pepper on both sides.
4. Preheat your Blackstone grill over medium heat. Once hot, place the salmon fillets on the grill. Cook for about 4-5 minutes on each side, or until the salmon is opaque and flakes easily with a fork.
5. While the salmon is grilling, make the avocado salsa. In a bowl, combine diced avocado, chopped tomato, red onion, lime juice, and salt. Mix gently to combine.
6. Once the quinoa is done, fluff it with a fork and divide it between two bowls. Top each bowl with a grilled salmon fillet and a generous scoop of avocado salsa.
7. Enjoy your delicious Salmon and Quinoa Bowl while it’s fresh and warm!
8. Cook Notes and Beginner Tips
9. Make sure to watch the salmon closely while it’s on the grill to avoid overcooking.
10. Feel free to add other vegetables to the salsa, like corn or bell peppers, for extra crunch.
11. If you prefer, you can use brown rice instead of quinoa for a different texture.
12. Don’t rush the quinoa; letting it rest for a few minutes after cooking will enhance its fluffiness.

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