Pan-Seared Salmon, Quinoa Salad and Sauteed Green Beans with Bacon

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

• 6 slices thick-cut bacon (chopped into 1/2-inch pieces)
• 1 medium yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 1 lb fresh green beans (trimmed)
• 0.25 cup chicken broth (can substitute with water)
• 0.5 tsp kosher salt (adjust to taste)
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Cook the bacon until crisp. In a large skillet over medium heat, add the chopped bacon. Cook, stirring occasionally, for 6-8 minutes until the bacon is browned and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the skillet.

2. 2

   Sauté the aromatics. Add the chopped yellow onion to the skillet with the bacon fat. Sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3

   Sauté and steam the green beans. Add the trimmed green beans to the skillet. Season with kosher salt and black pepper. Toss to coat in the fat and sauté for 5-7 minutes, stirring occasionally, until they turn bright green and begin to blister.

4. 4

   Pour in the chicken broth. Bring the liquid to a simmer, then reduce the heat to medium-low, cover the skillet, and let the beans steam for 3-5 minutes, or until they reach your desired level of crisp-tenderness.

5. 5

   Finish and serve. Uncover the skillet and increase the heat to medium-high. Cook for 1-2 minutes, allowing any remaining liquid to evaporate. Return the crispy bacon to the skillet and toss everything together. Serve immediately.