High Fructose Corn Syrup Free Salmon Quinoa Bowl with Turmeric Ginger Dressing
Bowls like this one prove that eating without processed sweeteners doesn't mean sacrificing any of the flavors that make a meal feel special. Every component here is built from whole, recognizable ingredients — quinoa, fresh vegetables, skin-on salmon, and a bright dressing made from scratch with lemon juice, honey, grated ginger, and turmeric. That homemade dressing is the real star, because store-bought versions are notorious for sneaking in corn syrup solids or sweetened vinegars that quietly derail an otherwise clean meal. Here, you control exactly what goes in, and the result is a golden, zippy drizzle that ties the whole bowl together beautifully. The salmon gets pan-seared until the skin is genuinely crisp, the sweet potato and broccoli come out of a hot oven with caramelized edges, and creamy avocado slices round everything out with richness. It's the kind of nourishing, restaurant-worthy bowl you'll want on regular rotation — no label-reading required.
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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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