6 oz salmon filet (skinless, preferably wild-caught)
3 cups fresh spinach leaves, chopped
¾ cup cooked quinoa (Cook according to package directions, omitting any butter or oil.)
1 tbsp light balsamic vinaigrette
1 tbsp balsamic vinegar
salt and pepper, to taste
Season salmon with salt and pepper. Put small nonstick frying pan over medium-high heat. Add salmon. Cook until desired doneness, about 2–3 minutes per side (turn down heat if it’s overbrowning before desired doneness is reached; the fish should be slightly translucent in center).
Meanwhile, mix balsamic vinaigrette with vinegar.
Put chopped spinach in large shallow bowl. Top with quinoa and salmon. Drizzle dressing over top. Toss if desired.