Salmon with Walnut-Quinoa Salad

Instructions

1. 1

   Rinse the quinoa under cold water to remove its bitter outer coating.

2. 2

   In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and cook for 15 minutes or until the quinoa is tender and the water is absorbed.

3. 3

   While the quinoa is cooking, toast the chopped walnuts in a dry skillet over medium heat for 2-3 minutes or until fragrant, stirring frequently to prevent burning. Set aside to cool.

4. 4

   Preheat the grill or a skillet on medium-high heat. Brush the salmon fillets with 1 tablespoon of olive oil and season with salt and pepper.

5. 5

   Place the salmon fillets on the grill or in the skillet and cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.

6. 6

   In a large bowl, combine the cooked quinoa, toasted walnuts, chopped spinach, halved cherry tomatoes, and crumbled feta cheese.

7. 7

   In a small bowl, whisk together the remaining 1 tablespoon of olive oil and 1 tablespoon of lemon juice. Pour this dressing over the quinoa salad and toss to combine. Season with salt and pepper to taste.

8. 8

   Serve the salmon fillets on top of the walnut-quinoa salad and enjoy.