Gluten-free, superfood quinoa, mixed with fresh spinach, toasted coconut, dried blueberries, and smoked salmon with a hint of lemon tantalizes your tastebuds and nourishes both your body and your soul.

Blueberry Coconut Salmon Salad

1 cup quinoa, rinsed and drained
2 cups water
1 Tbs. olive oil
¼ red onion, thinly sliced
kosher salt and freshly ground pepper
½ cup toasted coconut flakes
½ cup dried blueberries
4 oz. black pepper smoked salmon, broken into pieces
1 cup fresh baby spinach
Meyer lemon olive oil

In a large pot, bring the water to a rolling boil.
Add the quinoa and bring to a boil, once again.
Reduce to a simmer and cook until all the water has absorbed.
Remove from heat. Cover and let sit for 10 minutes.

Meanwhile, in a large skillet, heat the oil and sauté the onion with salt and pepper until soft, and just beginning to crisp.

Add the cooked onion to the quinoa and stir in the blueberries, much of the coconut (reserving ¼ cup for garnish), salmon, and spinach.

Transfer to a serving plate, garnish with the remaining toasted coconut and drizzle with Meyer lemon olive oil.