This Salmon-Quinoa salad is a perfect power-food for work. I’m going to bring it to the pub tomorrow and see if I can keep the wings and poutine at bay.


Preheat oven to 375˚ F.

In small pot, bring 1 cup red quinoa, 2 cups water, and 3 cloves chopped garlic to boil, reduce heat and simmer for 10 minutes until cooked. Drizzle 2 thawed salmon portions in fresh lemon juice, sprinkle with salt and pepper, and bake in oven for 8-10 minutes until they break easily into flakes. Wash and cut 2 handfulls organic string beans into bite-size pieces. Don’t forget to chop off their stems first. Boil in water until just tender – 5 minutes. Stir baked salmon, drained green beans and cooked quinoa with 2-3 tbsp natural soy sauce, powdered ginger, and Sriracha sauce to taste. I also add a few generous shakes of Omega Roasted Garlic Shelled Flax.

Enjoy hot or cold.

Next time: I will fry red onion, mushrooms, garlic, fresh ginger and chili flakes to add to the salad, and throw in something sweet, like chopped tomato or baked sweet potato.



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