Tuesday, March 26, 2013

Simple Salad with Spinach, Salmon, and Quinoa

After a long and wonderful weekend in South Carolina, where I greatly enjoyed a redneck cheeseburger from the NuWay (best dive bar in Spartanburg), homemade Italian wedding soup, pork tenderloin with soba noodles, delicious bridal shower food, and a few glasses of red wine, I felt the pressure to cook something healthy for dinner tonight. Vacation is over, but fortunately this salad is so good Joshua won't complain that he's getting salad for dinner! 

This recipe is from Candice Kumai, is super easy, and full of nutrients and protein. 

Simple Salmon + Quinoa + Spinach Salad
from Candice Kumai, click here
serves 2

2 Cups baby spinach 
1/2 Cup uncooked quinoa
1 Cup chicken stock (optional)
2- 5 oz salmon fillets
1/4  cup  thinly sliced red onion
¼ C Extra virgin olive oil 
¼ C Balsamic Vinegar
1 Tablespoon honey

For  the Easy  Vinaigrette: 
Whisk together ¼ Cup extra virgin olive oil, ¼ Cup balsamic vinegar, and honey.

  1. Preheat broiler
  2. Bring water or chicken stock (1 cup) to a boil and cook the quinoa,  strain and rinse with cold water to stop the cooking process.
  3. While quinoa cooks, sprinkle fillet evenly with sea  salt . Place fish on a foil-lined broiler pan coated with a drizzle of olive oil. Broil on high for 10 minutes, until fish is opaque and firm to the touch. Gently break the salmon into a large mixing bowl flaky pieces with a fork.
  4. Toss salmon, quinoa, spinach, red onion  and balsamic vinaigrette in a large bowl; toss gently to coat. Divide into two large salad bowls and serve immediately. 

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