Grilled Salmon with Lemon and Dill, Quinoa Salad and Roasted Asparagus

Ingredients

• 1 cup quinoa (any color, rinsed well)
• 0.75 cup black beans (dried, soaked overnight)
• 3 cups water (for cooking beans)
• 1 pcs corn (large, fresh on the cob)
• 1 pcs red bell pepper (medium, finely diced)
• 1 pcs cucumber (medium, finely diced)
• 0.5 pcs red onion (medium, finely diced)
• 0.25 cup cilantro (freshly chopped)
• 2 pcs avocado (medium, ripe, diced)
• 100 g feta cheese (crumbled)
• 4 tbsp olive oil (extra virgin)
• 3 tbsp lime juice (freshly squeezed)
• 1 tbsp honey
• 1 tsp cumin powder
• 0.25 tsp salt
• 0.5 tsp black pepper (freshly ground)

Instructions

1. 1

   Cook the beans and quinoa

   • In a medium pot, combine the soaked and drained black beans with 3 cups of fresh water. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until tender. Drain and set aside.
   • While the beans cook, rinse the quinoa thoroughly in a fine-mesh sieve. In another saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil.
   • Reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
   • Spread the cooked quinoa on a baking sheet to cool completely.
2. 2

   Prepare the corn and vegetables

   • Bring a small pot of water to a boil. Add the fresh corn cob and cook for 3-5 minutes until tender-crisp. Remove and let cool.
   • Once cool enough to handle, carefully cut the kernels off the cob.
   • In a large salad bowl, combine the diced red bell pepper, cucumber, and red onion.
3. 3

   Make the vinaigrette

   • In a small bowl or jar, add the olive oil, fresh lime juice, honey, and cumin powder.

Ingredients

• 450 g asparagus (About 1 bunch, tough ends trimmed)
• 2 tbsp olive oil
• 0.5 tsp salt (Or to taste)
• 0.25 tsp black pepper (Freshly ground is best)
• 0.5 tsp garlic powder
• 1 pcs lemon (Cut into wedges, for serving)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Prepare the asparagus by washing the spears and patting them completely dry with a paper towel. To remove the tough ends, hold a spear with both hands and bend it until it naturally snaps. Use this first spear as a guide to chop the ends off the rest of the bunch.

2. 2

   On a large, rimmed baking sheet, place the trimmed asparagus. Drizzle with olive oil, then sprinkle evenly with salt, black pepper, and garlic powder. Use your hands to toss the spears gently, ensuring each one is lightly coated.

3. 3

   Arrange the seasoned asparagus in a single, even layer on the baking sheet, making sure not to overcrowd the pan. This helps them roast rather than steam.

4. 4

   Roast for 10-12 minutes. The exact time will depend on the thickness of your spears. They are done when they are tender-crisp and the tips are slightly browned and crispy. You can test for doneness by piercing a spear with a fork.

5. 5

   Remove the baking sheet from the oven. Transfer the roasted asparagus to a serving platter and serve immediately with fresh lemon wedges on the side for squeezing over the top.