Rinse the quinoa in a fine mesh strainer and transfer to a medium saucepan.
Heat on medium until all the water is absorbed to lightly toast, then add the water, bring to a boil, then simmer for 15-20 minutes until all water is absorbed.
Transfer to a bowl and toss with olive oil, lime juice, and salt. Adjust your seasonings to taste.
Divide into 4 bowls and set aside.
Bowl Toppings
Flake the salmon in chunks.
Steam the broccolini for 5-8 minutes.
Chop the tomatoes in halves or quarters.
Slice the avocado in thin slices.
Divide all topping ingredients evenly on the quinoa.
Yogurt-Lime Sauce
Add all ingredients to a bowl and mix until combined. If using garlic cloves, it's best to use a high-speed blender. Adjust your seasonings to taste here.
Top the bowls with the sauce or serve on the side.
Enjoy!
Notes
Umeboshi vinegar is pretty salty. If you substitute a different vinegar you may need to add some additional salt to the sauce.
Recipe by Healthy Cooking Daily at https://healthycookingdaily.com/2018/07/smoked-salmon-quinoa-bowls/