Salmon + Quinoa Bowl with Avocado and Greens

Today was one of those days where my joints hurt enough that even holding my phone was annoying, and I skipped lab because of that dull liver pain that makes it hard to sit upright for more than a few minutes. I wasn’t dizzy, but I was exhausted in a way that snacks don’t fix.

I needed real food. Protein, fat, something filling that wouldn’t make everything worse later.

Disorder	Helpful?	Rationale
POTS	Neutral-to-supportive	This keeps my energy more stable, but only if I salt it aggressively. Without enough sodium, it doesn’t do much for POTS symptoms.
Lupus	Supportive	On days when my joints hurt and the liver pain shows up, meals like this tend to sit better than anything processed or heavy.
Vestibular migraine	Depends	Salmon and avocado are fine for me when everything else is calm. If I feel a migraine coming on, I wouldn’t choose this.

Ingredients — makes one bowl

Item	Amount	Notes
Salmon fillet	~4 oz	Very fresh, simply cooked
Quinoa, cooked	½ cup	Plain
Avocado	½	Ripe
Cucumber	½ cup sliced	Cooling
Arugula or mixed greens	1 cup	Soft greens
Lemon wedges	2	Optional
Olive oil	1 tbsp	For cooking or finishing
Salt	To taste	More than feels normal
Black pepper	Optional	Skip if sensitive

Assembly

1. Salt salmon and cook simply (pan or oven).

2. Add quinoa to a bowl and season lightly.

3. Arrange salmon, avocado, cucumber, and greens on top.

4. Finish with olive oil, lemon if using, and extra salt.

Nutrition snapshot

• Protein ~30–35 g

• Carbohydrates ~35–40 g

• Sodium Variable (higher if salted intentionally)

• Fat  ~25 g

• Prep time 20–25 min seated