Ingredients:
• Quinoa Salad – divided into three portions (recipe included)
• ¾ cup arugula – divided into three portions (optional)
• Salt and black pepper to taste
Method:
1. Heat the oven to 400 degrees F with a rack placed in the middle.2. Pat the salmon dry with a paper towel, drizzle some olive oil over the top of the salmon – just enough to coat the salmon – sprinkle the salmon with salt and pepper. Pre-heat the frying pan and place the salmon for 1 minute on each side and then transfer it to the oven.
3. Roasting time depends on the thickness of your salmon, for every half-inch of salmon, roast 4 – 6 minutes.
Note: 4 minutes will give you salmon that is still a touch rare; 6 minutes will thoroughly cook it.
4. Place arugula on the plate and then add the Quinoa Salad and salmon on top. Optional: garnish with sliced radish, micro greens and edible flowers.
Quinoa Salad:
• ¼ cup red Vidalia onion
• 1 orange
• ¼ cup dried cranberries
• 1 avocado
• 1 cup black beans
• 1 cup pomegranate seeds
• 1 cup corn kernels
• 2 tablespoons olive oil
• 2 tablespoons crushed almonds
• 1/3 cup cilantro
• 1 teaspoon seasoning salt
Vinaigrette
• ¼ cup lime juice• 2 limes (zest only)
• 2 cloves garlic
• ¼ cup olive oil
• 1 teaspoon seasoning salt
Method
1. Wash the quinoa under cold running water in a one strainer and drain well.2. Combine the water, olive oil and lemon juice. Stir in the quinoa and
bring the mixture to a boil over medium heat. Then cover and reduce
the heat to low. Cook the quinoa for about 15 minutes until the grains are translucent, tender, and the germ has spiraled out from the grain.
3. Remove from heat and drain any remaining liquid.
4. Stir quinoa with other ingredients and set aside.
5. Mix ingredients for vinaigrette and stir into the quinoa salad.
