1 cup quinoa raw
1 pound salmon filets cut into bite size pieces
2 Tbsp The Shoreline Vine Extra Virgin Olive Oil
1 Tbsp honey
1/2 lemon juiced
1 Tbsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt

Cucumber Salad:
1 cucumber diced
1 cup arugula finely chopped
1/4 cup finely chopped
2 Tbsp The Shoreline Vine Extra Virgin Olive Oil
1/2 lemon juiced

1/4 cup mayo
1 tp Dijon mustard
1 Tbsp The Shoreline Vine Lemon Olive Oil
1/2 tsp dill finely chopped
Salt & Pepper to taste

Preheat oven to 450°
Bring water in a saucepan to a boil. Add a pinch of salt and add quinoa. Cook 15 minutes until tender. Strain quinoa in a fine mesh colander, shaking to remove as much water as possible. Set aside.
In a medium bowl, combine the salmon marinade: Olive oil, honey, lemon juice, paprika, garlic powder, onion powder and salt. Whisk until well combined. Add salmon to the bowl and toss to coat. Place salmon pieces on baking sheet and bake for 10 minutes or until salmon is cooked as desired.
In a separate bowl combine diced cucumber, arugula, dill and drizzle with olive oil and lemon. Set aside.
In a small bowl make sauce. Combine mayo, mustard, lemon oil, dill, salt and pepper.

Once salmon and quinoa are done, assemble the bowls by placing quinoa on the bottom, add salmon and cucumber salad and then drizzle with the sauce.