Salmon & Spinach Quinoa Salad
Feel free to play around with the ingredient amounts. I love black beans so sometimes I double the beans, especially if I'm not feeling the salmon that day. For all you non-preggo people out there, this salad is a great dairy-free, gluten-free lunch and is perfect to bring to work because you can eat it warm or cold.
Ingredients
- 1/2 pound good-quality wild-caught salmon
- 1 teaspoon olive oil
- 1 cup cooked quinoa
- 1/2 cup cooked black beans make sure to drain and rinse the beans after opening the can
- 1 avocado sliced
- 1 cup fresh spinach leaves
- Juice from half a lemon
- Salt and pepper to taste
Instructions
- Heat the oil in a small pan over medium-high heat. Add the salmon to the pan, skin side down and cook for 3-4 minutes or until golden brown. Flip the salmon over with a spatula and cook for another 3 minutes or until desired temperature. Flake the fish with a fork and set aside.
- Add the quinoa, black beans, avocado slices and spinach leaves to a bowl. Top with the salmon pieces and add in the lemon juice. Mix all the ingredients together. Season with salt and pepper, to taste.