What To Do:
1. Salmon may arrive slightly frozen. Thaw as needed.
2. Prep Ingredients: Coarsely chop cilantro. Grate zest from lime. Cut lime in half. Squeeze juice from one half and cut the other half into wedges. Slice avocado.
3. Start Quinoa: Place quinoa in a fine-mesh strainer. Rinse under cold water for a solid minute, swishing quinoa with your hand while rinsing. Drain. (If you don’t have a fine mesh strainer, you can skip this step.) In a medium saucepan, over medium-high heat, add 2 teaspoons oil and drained quinoa. Cook, stirring, for 1 minute.
4. Finish Quinoa: Add 1 cup water and ¼ teaspoon salt to pan. Bring to a rolling boil. Reduce heat to low and cook, covered, for 15 minutes. Remove pot from heat, and let stand COVERED, 5 minutes. Fluff quinoa gently with a fork. Stir in lime juice, lime zest and ONLY half of cilantro.