Serves 2-4

Quinoa

2 fillets Salmon, skinned (preferably wild-caught)

1 pint grape tomatoes

1/4 C cilantro

1/2 bunch scallions

1/2 red onion

2 limes

1 T. apple cider vinegar

1 avocado

2 T. olive oil

Salt/pepper

Cook quinoa according to package directions for two servings.  (I use half chicken broth, half water instead of all water when cooking quinoa)

Rinse salmon and pat dry with paper towel.  Season on both sides with salt & Pepper.  Heat 1 T olive oil in nonstick pan over medium heat.  Sear until browned on outside and slightly opaque - about 5 minutes per side.

Meanwhile, wash tomatoes, cilantro and scallions.  Halve tomatoes and finely chop cilantro and scallions.  Peel red onion and mince.

Juice 1 1/2 limes into a large bowl.  Add tomatoes, cilantro, scallions, onion, 1 T. olive oil and vinegar.  Toss to combine.  Stir in cooked quinoa.  Taste and add s&p as needed.  Divide evenly into bowls. 

Half avocado.  Scoop out flesh and cut into thin slices.  Squeeze over remaining half lime.  Flake salmon with a fork.  Top with avocado and salmon and serve.

Recipe adapted from www.thedish.plated.com