Serves 2

4 cups baby spinach

1 cup quinoa (cooked)

1 can salmon

2 tablespoons sesame seeds

½ red onion (diced) (optional)

2 tablespoons sesame oil

2 tablespoons rice vinegar

1 tablespoon lemon juice

dash salt and pepper

Split spinach, quinoa, salmon, sesame seeds, and onion (if using) between two bowls.

Mix sesame oil, rice vinegar, and lemon juice together and pour on top of prepared Buddha bowls.

Add salt and pepper to taste.

Serve & Enjoy!

Tip:  When looking for canned salmon try to get the ones with the most vitamin D and make sure cans are BPA-free.

 
photo credit: Finally In Our New Home! Sprouted Quinoa-HMM! via photopin (license)