Carrageenan Free Salmon Quinoa Bowl with Turmeric Ginger Dressing
Carrageenan is a sneaky additive that turns up in everything from store-bought dressings to packaged fish products, making a bowl like this genuinely hard to pull off without reading every label twice. This version sidesteps all of that by building every component from scratch — fluffy quinoa, oven-roasted sweet potato and broccoli, and pan-seared salmon with crackling skin, all tied together with a bright turmeric-ginger dressing you whisk up yourself in minutes. The dressing alone is worth the effort: fresh lemon juice, grated ginger, honey, garlic, and olive oil come together into something vibrant and deeply savory with zero mystery ingredients. Searing the salmon skin-side down and pressing it gently into the pan gives you that satisfying crisp edge that makes this feel like a restaurant-quality meal at home. Creamy avocado slices round out each bowl with richness, and a scatter of sesame seeds and fresh cilantro adds texture and color if you want to go the extra mile. Every ingredient here is whole and recognizable, which is exactly the kind of cooking that makes avoiding hidden additives feel effortless rather than exhausting.
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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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