DRESSING
If making in a blender or a processor, blend/pulse until nice and smooth and creamy.
Or finely chop ginger and place dressing ingredients in a bowl. Whisk together until smooth and creamy.
Or finely chop ginger and place dressing ingredients in a mason jar. Seal jar tightly and shake very hard to combine all the ingredients. Taste the dressing, and add more rice wine vinegar and lime juice if it needs more tartness. Add another splash of coconut aminos if it's needing a bit more salt. Adjust the dressing to your taste.
MARINATE SALMON
In a casserole or deep plate, place the salmon. Add on 1/3 cup of the ginger dressing, reserving rest of dressing for the bowls/platter. Turn the salmon around in the dressing to coat it and let it marinate while you prep the grill (or the oven if you’re roasting).
While the salmon is marinating, prep the quinoa and heat the grill pan or gas grill (or prep the oven to roast).
COOK QUINOA
If not pre-rinsed quinoa, place quinoa in a fine-meshed strainer and rinse the quinoa under cold water for 30 seconds. Drain well.
Leave the pan uncovered and bring to a boil. As soon as it boils, reduce the heat, please the lid on the pan, and let it simmer until the water is absorbed, about 15-20 minutes.
Leave the pan uncovered and bring to a boil. As soon as it boils, reduce the heat, please the lid on the pan, and let it simmer until the water is absorbed, about 15-20 minutes.
Remove the pot from the heat and cover for 5 minutes to finish cooking. Remove the lid and fluff the quinoa with a fork.
Add 1 cup water to a small sauce pan. Add in the quinoa and teaspoon of salt. Bring to a boil over high heat. Lower the heat and keep it a gentle simmer. Cook, uncovered, for 12 to 15 minutes, or until the germs (tiny spirals) separate and curl around the seeds and the water is absorbed. Use a spoon to check bottom of pan and see if water evaporated. If you still see water, keep cooking few more minutes. Place the spinach on top of the quinoa. Cover and let sit for 5 minutes. Remove lid and fluff quinoa with a fork. Transfer the quinoa and spinach to a large bowl while you prep rest of ingredients.
While the quinoa is simmering, cook the salmon.
SALMON
Prepare grill pan or your gas or charcoal grill with some oil (you could spray it on or use a paper towel to spread it all around the grill pan or grates). Heat the grill pan on the oven to medium-high, or gas grill (turn to medium-high), or light your charcoal grill.
As soon as it heats up, add the salmon skin side up, cook for 2-4 minutes (or until it has grill marks). Use a spatula to flip it over and grill for 2-4 more minutes, or until cooked through.
Remove salmon and cool briefly. Use a fork to break the fish into chunks, removing the skin, and the bones if you cooked steaks. Once the salmon fillets have cooled, break them apart using a fork and toss in the quinoa salad.
PREP PLATTER OR BOWLS
Add the quinoa to a large serving platter or you could prep individual bowls. If serving in individual bowls, spoon quinoa into bottom of each bowl. Drizzle on some of the dressing and toss to combine a little. Check seasoning and add a little salt and pepper, if you like, to taste.
Add the salmon pieces and whatever other vegetables you are serving. Drizzle on some more dressing and a little extra-virgin olive oil.
Add the scallion, cucumber, and carrot to the bowl of quinoa. Drizzle 1/3 cup of the dressing over it and toss gently. Taste for seasoning and add salt and pepper, if you like.
Serve warm, room temperature or cold. Enjoy!
To serve, spread the salad on a platter or individual serving bowls (or plates).