Protein-Infused Balsamic Salmon Quinoa Salad Recipe

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>6 oz salmon filet (skinless, preferably wild-caught)</li>
                                            <li>3 cups fresh spinach leaves, chopped</li>
                                            <li>¾ cup cooked quinoa (Cook according to package directions, omitting any butter or oil.)</li>
                                            <li>1 tbsp light balsamic vinaigrette</li>
                                            <li>1 tbsp balsamic vinegar</li>
                                            <li> salt and pepper, to taste</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>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).</li>
                                    <li>Meanwhile, mix balsamic vinaigrette with vinegar.</li>
                                    <li>Put chopped spinach in large shallow bowl. Top with quinoa and salmon. Drizzle dressing over top. Toss if desired.</li>

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