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

Ingredients

• 1 cup quinoa (any color)
• 2 cups water (for cooking quinoa)
• 400 g black beans (canned, rinsed and drained)
• 1 cup corn (frozen or canned)
• 1 pcs red bell pepper (medium, finely diced)
• 1 pcs cucumber (medium, finely diced)
• 0.5 pcs red onion (medium, finely diced)
• 4 tbsp cilantro (freshly chopped)
• 2 pcs avocado (medium, diced)
• 100 g feta cheese (crumbled)
• 4 tbsp olive oil (extra virgin)
• 3 tbsp lime juice (from 2 limes)
• 1 tsp ground cumin
• 1 tbsp honey
• 0.75 tsp salt
• 0.5 tsp black pepper (freshly ground)

Instructions

1. 1

   Rinse 1 cup of quinoa thoroughly under cold water using a fine-mesh sieve. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until all the water is absorbed. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and spread on a baking sheet to cool completely.

2. 2

   In a small bowl or jar, whisk together 4 tbsp olive oil, 3 tbsp lime juice, 1 tbsp honey, 1 tsp ground cumin, 0.75 tsp salt, and 0.5 tsp black pepper until the dressing is fully combined.

3. 3

   In a large bowl, add the cooled quinoa, rinsed black beans, corn, diced red bell pepper, diced cucumber, and diced red onion. Add 4 tbsp of chopped cilantro and gently toss to mix.

4. 4

   Pour the prepared vinaigrette over the salad and toss gently to coat everything. Just before serving, gently fold in the 2 diced avocados and 100g of crumbled feta cheese. Serve immediately or chill for 30 minutes to let the flavors meld.

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.