Kitchen Supplies:

  • Sieve
  • Medium pot
  • Baking sheet
  • Aluminum foil
  • Small bowl

Recipe by: Fresh City,
Serves: 2
Prep Time: Quick & Easy


3/4 cup ecuadorian quinoa

1 1/2 cup water

to taste salt & pepper

6-8 oz. wild salmon fillet (6oz)

2 tbsp. biodynamic extra virgin olive oil

1/2 cup grape tomate

1/4 english cucumber

2 tbsp. biodynamic extra virgin olive oil

1/2 cup grape tomatoes

1/4 cup english cucumber

1/4 cup parsley

1 cup loose baby spinach, clam

1/2 yellow onions

1 lemons

1/4 cup sheep feta

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Make the Quinoa
• Rinse the quinoa in a fine sieve and add it to a medium pot with 1 ½ cups water and a pinch of salt. Bring to boil.
• Once boiling, reduce heat to simmer and cook, covered, until quinoa is tender and water is
absorbed, about 10-15 minutes. Set aside.

Bake the Salmon
• Preheat the oven to 425ºF and line a baking sheet with aluminum foil.
• Brush the salmon all over with 1 tbsp. olive oil and season with salt and pepper to taste.
• Place on the baking sheet and bake until the salmon is cooked through and the skin flakes easily with a fork, about 8-10 minutes.
• Cut the salmon into smaller chunks.

Assemble the Ingredients
• While the salmon is baking, rinse the grape tomatoes, cucumber, parsley and spinach.
• Halve the grape tomatoes. Dice the cucumber and onion. Roughly chop the parsley and spinach.
• Add the tomatoes, cucumber, onion, parsley, and spinach to the medium pot with the quinoa. Add
the salmon when ready and mix well.

Bring It All Together
• Slice the lemon in half and squeeze the juice into a small bowl, removing any seeds. Stir in 1 tbsp. olive oil and salt and pepper to taste.
• Evenly divide the quinoa mixture between two bowls.
• Top with crumbled feta and drizzle with the lemon dressing to serve!