Cook the quinoa: Rinse ½ cup quinoa under cold water. Combine with 1 cup water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes, or until water is absorbed. Fluff with a fork and set aside.
Prepare the salmon: Pat the salmon dry with a paper towel. Rub both sides with 1 teaspoon olive oil, garlic powder, smoked paprika, black pepper, and a pinch of salt. Add chili flakes if you like a little heat.
Cook the salmon: Heat a non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4–5 minutes. Flip and cook another 3–4 minutes until the salmon is cooked through (internal temperature 145°F / 63°C). Remove from heat and let it rest for a couple of minutes.
Cook the greens: While the salmon cooks, heat 1 teaspoon olive oil in a separate skillet or pan. Add greens and sauté for 2–3 minutes until just wilted.
Assemble the bowl: Start with quinoa as the base, top with sautéed greens, then place the cooked salmon on top. Drizzle with fresh lemon juice and a little extra olive oil if desired. Add avocado slices, pumpkin seeds, or fresh herbs for extra flavor and texture.
Serve and enjoy: This meal is best enjoyed fresh but can also be stored in airtight containers for up to 2 days in the fridge.
