Fill a saucepan with water and bring it to a boil. Once boiling, add a generous pinch of salt and quinoa and cook for 15 minutes, or as per package directions, until tender. Once cooked, strain quinoa in a fine mesh colander and shake the colander to remove as much excess water as possible. Set aside.
In a medium bowl, combine the salmon marinade ingredients; olive oil, honey, lemon juice, paprika, garlic powder, onion powder, and salt, and whisk until well combined.
Add cubed salmon to the bowl of marinade and toss gently, with a spoon or your hands, until all of the salmon pieces are well coated. Transfer the salmon to a baking sheet, separating the salmon so there is room in between the pieces, then place in the oven to bake for 10-12 minutes or until the salmon is cooked to your liking.
In a medium bowl, make the salad by combining the cucumber, arugula, and dill, then drizzle with olive oil and lemon juice, and season with a pinch of salt. Toss until well combined, then taste and adjust seasoning as needed, and set aside.
In a small bowl, make the sauce by combining mayonnaise, mustard, lemon juice, dill, salt, and black pepper, and whisk until well combined. Taste and adjust seasoning as needed, then set aside.
Once the quinoa and salmon are cooked, assembled the bowls with a layer of quinoa, salmon, cucumber salad, and a drizzle of sauce, and serve.
Leftovers of the quinoa, salmon, salad, and sauce an be stored in separate airtight containers in the fridge for 3 to 4 days.
Serving Size:1 bowl
Keywords: quinoa salmon bowl, salmon and quinoa bowl