– DRESSING – 1 piece 3 inches fresh ginger, finely chopped – ½ cup fresh lime juice – 1 Tablespoon rice wine vinegar – 2 Tablespoons honey 2 Tablespoons coconut aminos or soy sauce, use tamari if gluten-free – ½ teaspoon toasted sesame oil – ¾ cup oil avocado or another mild flavored oil – QUINOA AND SPINACH – 1 cup quinoa red, white, black, or mixed – 2 cups water – Pinch of salt – 2 cups packed baby spinach leaves – SALMON – 4 salmon steaks cut 1 1/4-inches thick, each 5 to 6 ounces or 1 1/4 pounds boneless salmon from the thick end, cut into 4 pieces – salt and pepper to taste – vegetable oil for the grill – TO SERVE – ½ English cucumber halved lengthwise and sliced – 2 jalapenos sliced (green or red) *optional – 1-2 scallions sliced thin (use more or less, however you like) – Salt and pepper to taste
Cook time: 10 min
What is the best salmon to use? I like to use wild fresh salmon fillets in the recipe. You can use frozen, but be sure to thaw them and pat off any extra moisture before baking them. If you are making this total last minute and have canned salmon on hand, go ahead and use it! Be sure to drain it before adding to the quinoa.
How to make the dressing for the quinoa recipe? This simple and flavorful dressing can be made in a blender, mini food processor, or by hand in a bowl. If making in a blender or a processor, blend/pulse until nice and smooth and creamy.
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