Peach Cucumber Salmon Quinoa Crunch Bowls

Ingredients

• 1 lb salmon fillets
• 1 cup dry quinoa
• 2 peaches, sliced
• 1 English cucumber, ribboned or thinly sliced
• 4 cups arugula
• 1/2 cup crumbled feta
• 1/3 cup chopped pistachios
• 1/2 cup plain Greek yogurt
• 1 lemon, zested and juiced
• 2 tbsp olive oil
• 2 tbsp chopped dill
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Method

1. Cook quinoa according to package directions, then cool.
2. Season salmon with olive oil, salt, and pepper.
3. Bake salmon at 400 F for 10 to 12 minutes, then flake into large pieces.
4. Whisk Greek yogurt, lemon zest, lemon juice, dill, Dijon, salt, and pepper.
5. Slice peaches and cucumber.
6. Layer arugula, quinoa, salmon, peaches, cucumber, feta, pistachios, and dressing.