Holiday Grilled Salmon & Quinoa Stack with Avocado Cream Easy & Quick – My Husband’s Fave!
Ingredients 
For the Salmon 
2 salmon fillets (6 oz each, skin-on or off)
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
Salt and pepper to taste
Fresh lemon wedges for serving 
For the Quinoa Stack 
1 cup quinoa, rinsed
2 cups vegetable or chicken broth
1/4 cup finely chopped fresh parsley 
1/2 cup cherry tomatoes, halved 
1/4 cup crumbled feta cheese (optional)
For the Avocado Cream 
1 ripe avocado, peeled and pitted
1/4 cup Greek yogurt
Juice of 1/2 lime
1 clove garlic, minced
Salt and pepper to taste
Instructions 
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! 
