Savory Quinoa Bowl with Grilled Salmon and Asparagus

1.Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.

2.In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

3.While the quinoa is cooking, prepare the asparagus. Trim the tough ends off the asparagus and place them in a bowl. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.

4.Preheat a grill or grill pan over medium-high heat. Grill the asparagus for about 5-7 minutes, turning occasionally, until tender and slightly charred. Remove from the grill and set aside.

5.In a small bowl, mix together the remaining tablespoon of olive oil, lemon juice, minced garlic, paprika, salt, and pepper to create a marinade for the salmon.

6.Brush the salmon fillets with the marinade on both sides. Place the salmon on the grill and cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.

7.To serve, divide the cooked quinoa among bowls, top with grilled salmon and asparagus, and garnish with fresh parsley. Drizzle any remaining marinade over the top for added flavor.