Salmon Caesar Salad Grain Bowls

Method

1. Preheat oven to 400°F (200°C). Pat salmon fillets dry and season with a pinch of salt and pepper. Lightly grease a baking sheet or line with parchment paper. Place salmon on the baking sheet.
2. In a medium saucepan, combine the uncooked quinoa and water (or vegetable broth). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Fluff with a fork.
3. While quinoa cooks, drain and rinse the chickpeas. Pat them very dry. Toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a separate baking sheet.
4. Bake salmon for 12-15 minutes, or until cooked through and flaky. At the same time, roast chickpeas for 20-25 minutes, stirring halfway, until golden and crispy.
5. While salmon and chickpeas cook, prepare your fresh ingredients: chop romaine lettuce and thinly slice radishes.
6. To assemble the bowls, divide the cooked quinoa between two bowls. Top with chopped romaine, flaky salmon, roasted crispy chickpeas, sliced radishes, and shaved Parmesan cheese.
7. Drizzle generously with Caesar dressing just before serving.