Saturday lunch: Quinoa salad w/ salmon and avocado


1 cup dry, organic quinoa
2 cups of water
leftover salmon (see Wednesday)
2 avocados (avocados are #1 on EWG’s “clean fifteen” list, so don’t need to be organic)
2 organic tomatoes (are on the “dirty dozen” list)
1 tbsp organic olive oil
organic lemon
salt and pepper
Boil quinoa as directed on the package. Put the cooked quinoa in a large salad bowl. If you want to enjoy this salad cold, you can put the quinoa in the fridge to cool off. This is not necessary though; the flavours of the ingredients become more pronounced when the salad is slightly warm. Cut avocados in half, remove pits with a spoon and scoop up avocado meat. Cut into 1/2 inch / 1 cm cubes and add to the bowl, along with tomatoes, cut up in wedges. Add the cold, leftover salmon. Sprinkle with olive oil, a dab of lemon juice, salt and pepper. Serve and enjoy.