Preparation Steps

• Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil.
• Place the salmon fillet on the lined baking sheet, skin side down, and drizzle with olive oil.
• Sprinkle garlic powder, smoked paprika, dried oregano, salt, and black pepper over the salmon.
• In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce to low and simmer for about 15 minutes.
• Dice cherry tomatoes and cucumber, and thinly slice red onion. Set aside.
• Bake the salmon for about 12-15 minutes, or until it flakes easily with a fork.
• Once quinoa is cooked, fluff it with a fork and mix in cherry tomatoes, cucumber, red onion, Kalamata olives, and feta.
• Layer quinoa and veggie mix in a serving bowl, then place salmon on top. Add dollops of hummus and drizzle tahini over the dish.
• Squeeze lemon juice over the bowl and sprinkle ground cumin on top before serving immediately.