Quinoa-Avocado Salmon Salad
⅔ cup Quinoa
1 Canned or cooked Wild Caught Salmon
1 pint Grape Tomatoes
¼ cup Fresh Dill
½ bunch Scallions
½ Red Onion
2 Limes (juice)
1 tablespoon Apple Cider Vinegar
2 tablespoons Olive Oil
Black Pepper (or Gosmashio)
Cook Quinoa according to package instructions.
Drain canned salmon or flake prepared salmon.
Combine quinoa, salmon, tomatoes, dill, salmon, avocado and onions in a medium bowl.
To make dressing: in a separate bowl whisk together juice from Limes, Apple Cider Vinegar, Olive oil, Salt and Pepper.
Add dressing to salad to taste.
Quinoa: Related to beet, chard and spinach, 3.5oz of quinoa has 14g of protein! It is packed with vitamins and minerals like Thiamine (B1)–31%, Riboflavin (B2)–27% , Folate (B9)–46%, Pyridoxine (B6)–38%, Magnesium–55%, Iron-35%, Phosphorous–65%, and Zinc–33%. Usually considered a grain quinoa is actually a seed, and is gluten-free. It is great any time of day, but make sure to rise through a fine mesh strainer it before cooking to remove any grit.
Salmon: When purchasing, choose Pacific wild caught because it is much higher in nutrients than farmed. Studies have shown farmed salmon has higher levels of pesticides because of food they are given. The Omega-3 fatty acids in Salmon are great for mental health and excellent for maintaining balanced blood sugar. It is also a great source of protein, potassium, selenium and B12.
Apple Cider Vinegar: Has been proven to promote satiety after eating, and is very important in maintaining blood sugar levels. It contains chromium which is a critical enzyme used in blood sugar regulation. It is alkalizing and help improves digestion, aids in circulation and improves the livers ability to detoxify. Studies show that when a body has higher pH levels, this acid environment is more energy draining, Apple Cider Vinegar can balance these levels.