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Ingredients
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Navarro Bowl Ingredients
Method
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork.
While the quinoa is cooking, season the 200 grams of fresh salmon fillet with 1 teaspoon of salt and 1 teaspoon of black pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the salmon and cook for about 4-5 minutes on each side, or until fully cooked and flaky. Remove from skillet and let it cool slightly before flaking into bite-sized pieces.
In a large bowl, combine the fluffed quinoa, diced cucumbers, halved cherry tomatoes, sliced avocado, and chopped cilantro. Drizzle 1 tablespoon of olive oil and the juice of 1 lime over the salad. Toss gently to combine all ingredients.