|1 cup / 250 ml||water|
|1/2 cup / 125 ml||raw quinoa|
|8 cups / 2 L||baby spinach|
|2||cans (7.5 oz/231 g each) salmon, drained|
|2 cups / 500 ml||sliced red pepper|
|2 cups / 500 ml||grated carrot|
|4 tbsp / 60 ml||rice vinegar|
|2 tbsp / 25 ml||honey|
|1 tbsp / 15 ml||grated fresh ginger root|
|1 tbsp / 15 ml||extra-virgin olive oil|
In a small saucepan bring water to a boil over high heat. Add quinoa, stir, and then cover and simmer over low heat until quinoa is cooked and all of the moisture is absorbed, about 12 to 15 minutes. Remove lid, fluff quinoa with a fork; set aside to cool.
In a large mixing bowl toss cooled quinoa, spinach, salmon, red pepper and carrot.
In a small mixing bowl, whisk together rice vinegar, honey, ginger and olive oil.
Drizzle salad with dressing; toss to coat.
Per 3 cups (750 ml) salad and 2 tbsp (25 ml) dressing: 364 cal, 30 g pro, 11 g total fat (2 g saturated fat), 37 g carb, 7 g fibre, 42 mg chol, 218 mg sodium
Source: Leslie Beck's Healthy Kitchen