Greek Salmon Quinoa Bowl | Kara Lydon

Ingredients

• 1/2 cup finely grated cucumber
• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest
• 1 garlic clove, minced or grated
• 1 tablespoon chopped dill
• 1 tablespoon chopped mint
• 1/2 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 cup lemon juice (from 1 large or 1.5 small to medium lemons)
• 1/2 cup olive oil
• 2 tablespoons fresh oregano, chopped
• 1 tablespoon fresh dill, chopped
• 3 small garlic cloves, minced
• 1/2 teaspoon dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1.5 lbs salmon (or 4, 6-ounce filets)
• 2 cups cooked quinoa (from 2/3 cup dry)
• 1 cup cherry tomatoes, halved
• 1 cup sliced cucumber
• 1/2 cup diced red onion
• 1/2 cup pitted Kalamata olives, halved
• 1 green bell pepper, diced (about 1 cup)
• 4 cups mixed greens
• 1/2 cup crumbled feta cheese