Quinoa is seasoned with a lemon vinaigrette, tossed with walnuts and grilled salmon and is served in grilled avocado halves.
1 (8 ounce) salmon fillet
3 large avocados
1 1/2 cup cooked quinoa
1/2 cup California walnuts, toasted and chopped (plus additional for garnish)
1/3 cup minced red onion
2 teaspoons fresh basil, finely chopped (optional)
1/4 cup extra virgin olive oil
3 tablespoons lemon juice
3/4 teaspoon sugar
1/2 teaspoon sea salt
1 clove garlic, minced
1/8 teaspoon black pepper
Cook the salmon fillet on a well-oiled grill over medium-high heat for 3 to 4 minutes on each side or until it’s cooked through. Remove from grill and remove skin. Let cool then flake with a fork.
Cut avocados in half and carefully remove pits. Cook cut side down on a well-oiled grill over medium-high heat for 1 minute or until nicely grill-marked.
Place quinoa, walnuts, and onion in a large bowl.
Whisk together all vinaigrette ingredients in a small bowl and pour over quinoa mixture. Toss lightly to coat, then lightly stir in salmon.
Scoop mixture into avocado halves and top with basil. Garnish with additional walnuts, if desired.
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