Begin by cooking your quinoa according to the package instructions. Typically, boil it in twice the amount of water (2 cups of water for 1 cup of quinoa) until the water is absorbed, about 15 minutes. Fluff it with a fork afterward.

While your quinoa cooks, heat 1 tablespoon of olive oil in a pan over medium heat. Season salmon fillets with salt and pepper. Once the oil is hot, place the salmon skin-side down and cook for about 4-5 minutes without moving it. Flip the salmon and cook for an additional 3-4 minutes until cooked through and flakes easily.

While the salmon is cooking, slice your avocado, halve the cherry tomatoes, and slice the cucumber. Place the mixed greens in a large serving bowl.

Once the quinoa and salmon are ready, begin layering. Start with a base of quinoa, then pile on the mixed greens, topped with sliced avocado, cherry tomatoes, and cucumber.

In a small bowl, mix the remaining olive oil with lemon juice. Drizzle this dressing over your bowl. Serve immediately!