Ingredients:

  • 1 cup cooked quinoa
  • 1 tbsp olive oil
  • 8 oz skinless salmon fillet
  • 1/2 tsp lemon juice
  • 1/2 cup frozen peas
  • 1/2 cup diced carrots
  • 1/2 cup steamed cauliflower florets
  • 1/4 cup plain Greek yogurt
  • 1/2 ripe avocado
  • 1 pinch garlic powder

Instructions:

  1. Warm the cooked quinoa in a small saucepan over low heat with olive oil, stirring continuously until moist and glistening.
  2. Heat a non-stick skillet over medium-low heat. Add the salmon cubes and sauté for 3-5 minutes until opaque and flaking. Drizzle with lemon juice and remove from heat.
  3. In a mixing bowl, combine the mashed avocado, Greek yogurt, and garlic powder. Whisk with a fork until smooth and velvety.
  4. Fold the steamed carrots, peas, and cauliflower into the warm quinoa. Stir in the cooked salmon and the avocado-yogurt sauce until all ingredients are evenly coated.