Healthy Quinoa Salad

QUINOA SALAD:

Ingredients:

  1. 1 cup quinoa
  2. 3 medium tomatoes (chopped)
  3. ¼ cup red onion (finely chopped)
  4. 3-5 garlic cloves (minced)
  5. ½ inch ginger (minced)
  6. 1 cucumber (chopped)
  7. 1/3 yellow pepper (chopped)
  8. 1 carrot (thinly sliced)
  9. ¼ cup parsley or cilantro (chopped)
  10. 3 Tbsp apple cider vinegar
  11. 2-3 Tbsp olive oil
  12. 2 Tbsp lemon juice
  13. Salt to taste

Method:

  1. Add 1 cup quinoa to 2 cups water and bring to a boil.
  2. Reduce heat, cover, and simmer 10-15 minutes (I find it usually takes about 15 minutes).
  3. Place cooked quinoa in bowl and let cool—doesn’t have to cool completely—by the time you get your other ingredients prepped, the quinoa will be cool enough.
  4. Add vinegar, olive oil, salt, and stir well. Add onion, ginger, and garlic. I usually chop the onion fine and MINCE the garlic and ginger VERY WELL.
  5. The raw garlic and ginger adds lots of flavor and nutrition.
  6. Give the bowl a good stir and get these ingredients mixed thoroughly.
  7. Add yellow pepper (red pepper is fine, but yellow makes a nice color contrast), cucumber, carrot.
  8. Sometimes I also add green onions—or even diced jalapenos if I’m looking for a little kick—feel free to experiment with any vegetables you enjoy in a raw state.
  9. Mix ingredients and then add the tomatoes.
  10. I like to add the tomatoes last so they don’t get too beat up by the spoon.
  11. If you’ve got some parsley or cilantro on hand, throw that in as well. I make sure I’ve got some cilantro on hand when I’m making this dish.
  12. A bit of lemon juice is a nice finish and will also help keep the colors of the dish vibrant.

BROILED SALMON:

Ingredients:

  1. Salmon 
  2. Dried Dill Powder
  3. Dried Lemon Peel
  4. 1 fresh lemon (sliced)
  5. Salt (to taste)
  6. Oil

Method:

  1. Oil the bottom of a pan and add salmon (skin side down if the fillet has skin).
  2. Season salmon as desired (Wild Bill uses a combination of dill and dried lemon peel).
  3. Slice one lemon and ring the edges of the salmon.
  4. This will protect the edges of the fish from becoming overcooked as it broils, and also impart a lemony flavor–as well as provide the perfect garnish.
  5. Place salmon 5-6 inches from broiler and broil on high heat for 4 minutes, then flip and broil the other side for 4 minutes. 
  6. Adjust time as needed if you have a particularly dinky or gargantuan piece of fish.
  7. You can test for doneness by separating the flakes with a fork.
  8. Fish will taste fantastic if it is not OVERCOOKED, and salmon is particularly delicious on the rare side.
  9. Remember, fish will continue to cook even after it is removed from the broiler so be mindful of overcooking.

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