Xanthan Gum Free Salmon Quinoa Bowl with Turmeric Ginger Dressing
This bowl is the kind of meal that looks like it took serious effort but comes together with straightforward, wholesome ingredients you can feel good about. Fluffy quinoa forms the base, topped with caramelized sweet potato, lightly charred broccoli, and crispy-skinned salmon that's seared to flaky perfection. The real star is the turmeric-ginger dressing — a bright, zippy blend of fresh lemon juice, grated ginger, honey, and garlic whisked together with olive oil until smooth. Every single component is naturally free of thickeners and stabilizers, so there's no label-scanning required and no compromise on flavor or texture. Creamy avocado slices round out the bowl and add richness that ties everything together beautifully. If you're used to avoiding packaged dressings because of hidden additives, this homemade version proves you're not missing a thing — it's better than anything from a bottle anyway.
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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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