Wheat Free Salmon Quinoa Bowl with Turmeric Ginger Dressing
Bowls like this one prove that eating without wheat doesn't mean settling for something boring or incomplete. Quinoa stands in as the hearty, protein-packed base — naturally free of gluten and wheat — and it holds up beautifully under roasted sweet potato, charred broccoli, and crispy-skinned salmon. The real star is the turmeric-ginger dressing, a bright, zippy blend of fresh lemon juice, grated ginger, honey, and garlic that ties every component together without a drop of soy sauce or any wheat-containing thickener. Pan-searing the salmon skin-side down until it crisps up, then finishing it just to flake, gives you restaurant-quality texture with nothing more than olive oil and seasoning. Creamy avocado slices add richness that makes the whole bowl feel indulgent rather than virtuous. Whether you're navigating a wheat sensitivity or just trying to eat more whole foods, this is the kind of meal that earns a permanent spot in the weekly rotation.
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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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