1 cup quinoa, rinsed

​2 cups chicken stock

4 salmon filets or one large piece that will feed your family

1 Tbsp olive oil

3 Tbsp packed brown sugar

1.5 Tbsp plus 2 tsp chili powder

1 tsp cumin

1 tsp black pepper

couple pinches of salt

2 avocados, diced

3/4 cup cherry tomatoes, diced

3 Tbsp fresh cilantro, chopped

Juice from one lime

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For the quinoa, place the rinsed quinoa and chicken stock in a medium pot, and bring to a boil. Reduce the heat to low, cover and simmer until all the liquid is absorbed, approximately 15 minutes. Season with salt, pepper and about 2 tsp chili powder. Squeeze in a little of the lime juice, tossing with a fork to combine. 

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While the quinoa is cooking, rinse the salmon filets and pat dry. Drizzle the salmon all over with olive oil and sprinkle with a pinch or two of salt. In a small bowl, stir together the brown sugar, 1/5 Tbsp chili powder, cumin, and pepper. Rub the salmon all over with the spice mixture. You don't need to use it all, just a thin layer of spices is plenty. Cook the salmon on a medium-high grill or in a 400 degree oven until cooked thoroughly and begins to flake. (If cooking on a grill, flip over halfway through cooking.)

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In a small bowl, combine the avocado, tomatoes, cilantro, lime juice and another small pinch of salt. Serve the salmon alongside a cupped handful portion of quinoa with the avocado salsa on top.

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