Mediterranean Salmon Quinoa Bowl with Blue Cheese

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• 6 oz Salmon cutlet
• 2 tbsp Olive oil
• ½ tsp Salt & pepper, to taste
• ½ cup Quinoa
• ½ cup Spring salad mix
• ¼ cup Cucumber, sliced
• ¼ cup Red olives, halved lengthwise
• Toby’s Blue Cheese Dressing & Dip
• 2 tbsp Red onion, finely chopped
• ¼ cup Canned chickpeas, drained
• 2 tbsp Goat cheese crumble
• 1 tbsp Fresh dill
• 1 tbsp Fresh oregano
• Lemon wedge

Gather all ingredients. Heat a medium skillet over medium heat. Add 1 tbsp of olive oil and place the cutlet in the skillet, salt & pepper to taste. Cook for 7 minutes on each side, covering with a lid to help keep moist. 

Meanwhile rinse the quinoa and add to a small pot with ½ cup of water and 1 tbsp olive oil. Bring to a rolling boil then cover and lower to a simmer for 15 minutes. Fluff and cover with lid then set aside.

In a small bowl or two, arrange a bed of spring salad mix. Add quinoa, cucumber, and red olives. Place the salmon cutlet in the center of the dish and drizzle with Toby’s Blue Cheese Dressing & Dip. Top with red onion, chickpeas, goat cheese crumble, fresh dill, and oregano. 

Serve with a lemon wedge and enjoy your Mediterranean Salmon Quinoa Bowl!