| 9 | 20 | 346 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 1 |
| 1/4 cup | Quinoa, uncooked |
| 1/2 cup | Water |
| 1 pinch | Salt and pepper (sea salt) |
| 1 tbsp | Greek yogurt, plain, 2% M.F. (or herb greek yogurt dip) |
| 1/4 cup sliced | Tomato |
| 2 tbsp | Avocado (diced) |
| 30 gm | Salmon, pink, canned (2 tbsp, leftovers) |
| 1/4 cup | Sunflower sprouts |
| 1 tbsp | Feta cheese |
1. Put the quinoa and water in a saucepan and bring to a bowl. Cover and reduce heat to low. Cook for 10 to 15 minutes until the water is absorbed, the grain is soft, and you can see little green rings on the outside edge of the grain (they're germ rings).
2. Transfer quinoa to a bowl and put in the freezer to cool it down faster. I like the quinoa to be at room temperature so that it doesn’t steam the vegetables and make them soggy.
3. Once the quinoa is at room temperature add all the ingredients and mix together. The amounts are really just guides-add what tastes right to you. I stuck with roughly equal amounts of everything to make the bowl well balanced (okay-I might have added more feta).
Quinoa
is a complete protein and a great source of fiber which helps to promote healthy digestion!
Salmon
is a great source of protein and Omega 3 fatty acids!
| Grain | 2.1 |
| Milk Alternative | 0.3 |
| Vegetables | 1.8 |
