Salmon Quinoa Salad

Salmon Quinoa Salad

Ingredients:
1 head of lettuce (red leaf, green leaf or mixed greens)
2–3 salmon fillets, depending on how many you are serving
1–2 cups of quinoa, depending on how many you are serving
1 English cucumber, chopped
2 tomatoes, chopped
Olive oil
Sea salt
Juice from 2–3 limes
Chopped cilantro or any other herbs you love

Directions:
1. If salmon is still frozen, soak fillets in a sink filled with cool water; this will take about 10–15 minutes.
2. Begin by making the quinoa: add quinoa to rice cooker pot. Add double the amount of water that you have quinoa. Turn rice cooker on the "Steam" setting; it will stop on its own when it is done.
3. Preheat oven to 350 degrees for salmon.
4. Prepare the salad: cut and clean the lettuce, or put pre-washed lettuce into a bowl. Clean and cut cucumbers and tomatoes and add to salad.
5. Put thawed salmon fillets in a baking dish and add a little olive oil to each one. Season with sea salt and fresh lime juice and add chopped cilantro on top of each one.
6. Cover baking dish with foil and bake salmon at 350 degrees for 20 minutes.
7. When quinoa and salmon are finished, add them to the salad. If salmon has skin, remove it before adding to salad, and break the salmon into small pieces.
8. Season with olive oil, sea salt and freshly squeezed lime juice; mix well and enjoy!

Variations:
Replace the salmon with another type of fish, prepared the exact same way. Or replace the fish with drained and rinsed canned beans such as garbanzo or great northern. You can also add any additional raw vegetables you love.