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

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

• 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.