Ingredients

• 300g salmon fillet
• zest of one lemon
• 1 garlic clove
• 30g olive oil
• 50g quinoa
• 500g water
• 3 sprigs basil
• 2 sprigs parsley
• small amount of fresh chives
• 1 tsp mustard
• 1 tsp apple cider vinger or lemon juice
• 100g baby spinach
• 1/4 red onion
• 1/4 red capsicum, halved
• 1 small cucumber, halved 
• 2 tomatoes, diced
• 1/2 avocado, cut into slices
• 2 tbs pepita seeds
• 2 tbs dried cranberries

1. Place quinoa into your bowl & add water. Place varoma into place. Place salmon fillet onto the main tray of your varoma & coat in garlic & lemon zest. cook for 14 minutes 120 degrees reverse speed 1.
2. While its cooking cut your tomatoes, avocado placing into a large serving bowl with pepita seeds, cranberries & baby spinach.
3. Once salmon is cooked take off the heat & allow to cool. Drain quinoa & rinse under cold water. Add to your salad once cooled a little. 
4. Add basil, parsley, chives, cucumber, capsicum, red onion, mustard, olive oil, apple cider vinegar or lemon juice into your bowl & cut for 5 seconds speed 4. 
5. Pour this on top of your salad. 
6. Using a fork break apart your salmon fillet then add to your salad. Mixing to combine. Season well & serve.

This serves 4 small serves or 2 large servings.