Holiday Grilled Salmon & Quinoa Stack with Avocado Cream

1. Prep the Quinoa Stack

In a pot, bring the vegetable or chicken broth to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and cook for about 15 minutes or until the liquid is absorbed.

Fluff the quinoa with a fork, mix in the chopped parsley, halved cherry tomatoes, and crumbled feta. Set aside.

2. Grill the Salmon

Preheat your grill or grill pan to medium-high heat.

Rub the salmon fillets with olive oil, smoked paprika, garlic powder, salt, and pepper.

Grill the salmon for about 4 minutes per side, or until it’s cooked to your desired level (it should easily flake with a fork).

Remove from the grill and set aside.

3. Make the Avocado Cream

In a blender or food processor, blend the avocado, Greek yogurt, lime juice, and minced garlic until smooth and creamy.

Add salt and pepper to taste.

4. Assemble the Stack

On each plate, create a base layer of quinoa.

Place a salmon fillet on top, and drizzle generously with the avocado cream.

Garnish with extra parsley, a lemon wedge on the side, and a sprinkle of smoked paprika for that extra festive color.

Serve & Enjoy!

This dish is perfect for any holiday table or a healthy weeknight dinner that everyone will love. The creamy avocado, smoky salmon, and fresh herbs make it a beautiful stack that’s as tasty as it is Insta-worthy!