Barley Free Salmon Quinoa Bowl with Turmeric Ginger Dressing
Bowls like this one hit every note — hearty, colorful, and packed with ingredients that actually do something. Quinoa stands in as the grain base here, making it a naturally smart swap for anyone avoiding barley, since it brings the same satisfying, filling quality without any of the concern. The sweet potato and broccoli get roasted at high heat until caramelized and lightly charred, which adds a depth of flavor that makes the whole bowl feel restaurant-worthy. Pan-seared salmon with crispy skin sits right on top, and the technique of pressing it skin-side down for the first 30 seconds is a small move that makes a big difference. The real star, though, is the turmeric-ginger dressing — fresh lemon juice, grated ginger, honey, and garlic whisked together into something bright and a little bold that ties every component together. Sliced avocado adds creaminess, and a scatter of sesame seeds and cilantro finishes it off with texture and freshness. It's the kind of meal that looks impressive but comes together in a single oven session and one skillet.
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
For the roasted vegetables
- 1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 2 cups broccoli florets
- 2 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the salmon
- 4 salmon fillets (5–6 oz each), skin-on
- 1 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 1 tsp honey
- 1 clove garlic, finely minced
- ¼ tsp salt
For serving
- 2 ripe avocados, sliced
- 2 tbsp sesame seeds, dry-roasted (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Combine the rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 15 minutes, until the water is fully absorbed and the quinoa tails have unfurled. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the quinoa cooks, spread the sweet potato cubes on one half of a large rimmed baking sheet. Toss with 1 tbsp of the olive oil, 1/8 tsp salt, and 1/8 tsp black pepper. Roast for 15 minutes, until the edges begin to color.
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