A healthy, delicious lunch featuring flaked salmon with quinoa, a hard boiled egg, mashed avocado, grape tomatoes, and kalamata olives over lemony spinach. Perfectly made the night before for a nourishing meal.
1: Preheat oven or toaster oven to 400°F. Place salmon on a sheet pan over lemon slices, season with garlic powder, black pepper, sea salt, and olive oil. Bake for 12-15 minutes depending on the size.
2: For hard boiled eggs, fill a pot with water covering the eggs and bring to a boil. Carefully place the eggs in boiling water and boil for 8 minutes. Remove eggs to an ice bath and let cool for 10 minutes before peeling.
3: For quinoa, bring 2 1/2 cups of low sodium vegetable broth or salted water to a boil. Add 1 cup of quinoa, stir, bring back to a boil, reduce heat to low, and cover. Cook until all liquid is absorbed and quinoa is fluffy (approx. 15-20 minutes).
