Note: Prepare early for a cold salad. Mix all together just before serving.
–salmon (size of 3 decks of cards)
–salt and pepper
–salad greens (pre-packaged)
–red wine (cooking wine is fine)
–chicken broth (non-fat, low sodium)
1 – Place one-half cup of quinoa, with 1 cup of chicken broth, in a large, wide-mouthed covered baking dish. Add one tablespoon of olive oil. Cook for 12 minutes in the microwave on high. Check midway to be sure that chicken broth is not foaming up in a too-small dish. Refrigerate when finished.
2 – Place salmon in a covered baking dish with a little water. Season with salt, pepper, olive oil, and a tablespoon of sugar. Cook for 4 and one-half minutes in the microwave on high. When finished, test center to be sure that it is done. If not, replace in microwave for 1 minute. Refrigerate when finished.
3 – When ready to serve dinner, place 2 handfuls of salad greens in a mixing bowl. Cut if pieces are large. Chop one-half onion and mix with the salad greens. Season with olive oil, salt, pepper, and 2 tablespoons of red wine. Break apart the previously prepared salmon into chunks. Discard the skin. Add the previously prepared quinoa. Fold all gently together.
4 – Serve the salad cold.
–adapted from Candice Kumai (CK), from the web.