Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook 12–15 minutes until water is absorbed. Remove from heat and let rest for 5 minutes, then fluff with a fork.

Variation: Use brown rice or farro — adjust cooking time and water ratio per package instructions.

For bright, tender veg: blanch asparagus and sugar snap peas in boiling salted water for 1–2 minutes, then shock in an ice bath to keep color and crunch. Drain and pat dry.

Roasting alternative: Toss asparagus and peas with 1 tablespoon olive oil, salt, and pepper, and roast at 425°F (220°C) for 8–12 minutes for a sweeter flavor.

Tip: Blanching preserves a crisp-tender texture; roasting deepens flavor.

Pat salmon dry and season with salt and pepper. Drizzle 1 tablespoon olive oil over the fillets.

For salmon: Oven-roast at 400°F (200°C) for 10–14 minutes depending on thickness, checking for 125–130°F for medium doneness.

For shrimp: toss with olive oil, salt, pepper, and a squeeze of lemon; sauté 1–2 minutes per side until opaque.

Tip: Let fish rest for 2–3 minutes after cooking to retain juices.

In a small bowl or jar, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, Dijon, minced garlic, chopped dill, salt, and pepper. Taste and adjust acidity as needed.

Optional: Add 1 teaspoon honey or maple syrup for sweetness.

Divide warm quinoa among four bowls. Arrange vegetables, and sliced avocado around the salmon or shrimp.

Drizzle vinaigrette over the bowl and sprinkle optional toppings.