Rye Free Salmon Quinoa Bowl with Turmeric Ginger Dressing

Total time55 min

Prep time20 min

Cook time35 min

Rye Free Salmon Quinoa Bowl with Turmeric Ginger Dressing

Grain bowls are one of those meals that look impressive but come together with surprisingly little fuss, and this one absolutely delivers on flavor. Quinoa forms the hearty base here — a naturally grain-diverse seed that sidesteps the rye concern entirely without any substitutions or workarounds needed. Roasted sweet potato and broccoli bring caramelized edges and real depth, while pan-seared salmon with crispy skin adds that satisfying restaurant-quality finish right from your own stovetop. The real star, though, is the turmeric-ginger dressing — bright lemon juice, fresh ginger, honey, and garlic whisked together into something that ties every component of the bowl together beautifully. Creamy avocado slices round everything out and add a richness that makes this feel genuinely indulgent. It's the kind of bowl that works just as well for a weeknight dinner as it does for meal prep, since every element holds up well once assembled. Clean, vibrant, and completely satisfying — this one earns a permanent spot in the rotation.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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