The equation to a balanced bowl is equal parts grains, protein and greens. An effortless solution to lunch on those days where you need to keep the flow & momentum of the day without spending an hour in the kitchen. Ready in 20min.


Salad (serves 2)

  • 2 salmon fillets
  • 2 Tbsp olive oil
  • 1/2 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 cup cooked quinoa
  • 2 cups arugula
  • 1 avocado, cubed
  • 1/4 red onion, finely sliced
  • 1/4 cup pistachio
  • 1/4 cup pumpkin seeds

Green Goddess Tahini Dressing

  • 1/2 cup tahini
  • Juice of one lime
  • 3 tbsp olive oil
  • 1 cup finely chopped mixed fresh herbs (parsley, basil, mint)
  • 1/2 finely chopped jalapeno
  • Pinch of salt
  • 1/2 cup water 


Preheat oven to 200f.
Cook salmon fillets, skin side down to baking dish.
Drizzle with oil, paprika, sea salt and pepper.
Bake for 13-16 minutes.
In a cup, add all green tahini
Add all dressing ingredients into a mason jar, shake to blend.
Plate the arugula & quinoa and pour half the dressing serving into each plate.
Top off with red onion, salmon, avocado, pumpkin seeds & pistachio.