Maple Rosemary Salmon with Quinoa, Mango & Bell Pepper Salad

Ingredients

Salmon

4 pieces Lucky’s Market Deli maple rosemary salmon 

Quinoa Salad

2 cups water

1 cup organic dry quinoa

1/4 cup fresh organic lime juice

3 Tbsp balsamic vinegar

2 organic mangos peeled and sliced

1 cup organic frozen peas

1 organic green bell pepper

1 organic red bell pepper

Instructions

Place 2 cups of water in a pot on the stove. Add one cup of quinoa to water. Bring water to a boil. Reduce heat, cover and cook quinoa on low for approximately 15 minutes. Remove from heat and let sit for another 15 minutes. Place quinoa in a large salad bowl and fluff with a fork.

Peel mango, slice and cube. Add to quinoa. Dice green and red peppers and add to quinoa. Cook 1 cup frozen peas in water on stove or microwave and add to quinoa. Mix lime juice and balsamic vinegar together and pour over quinoa.