Quionoa salad yumminess

Karen has been busy in the kitchen... and came up with this yummy salad. Full of KICS flavour and the healthy benefits of Quionoa.  We hope you enjoy....

KICS QUIONOA SALAD

Dressing
1 C KICS lemonade syrup (original flavour)
1/2 Tsp fleur de sel with herb de provonce
1 Tsp chopped or crushed garlic
1/4 C chopped sweet onion (purple adds great color)
1/3 C Olive oil

Mix all together refrigerate to let flavours mingle for an hour.

Salad
1 C Quionoa
2 C chicken stock

Cook Quionoa in the chicken stock - follow package directions ( the chicken stock replaces the water)
Let cool.
Add a bag of broccoli coleslaw or 4 cups of jullenne vegetables of your choosing  (peppers, broccoli, carrots etc)
Add in the dressing mixture and refrigerate until serving time.

MMMM Marinade...

Honey Lemon marinade

1/4 Cup KICS lemonade syrup

1/4 Cup oil ( I used a high omega oil)

2 TBSP water

1 Tsp fresh ground pepper

3 sprigs fresh parsley - chopped or torn

3 sprigs fresh cilantro - chopped or torn

1 Tsp Western Sage Cinnamon Honey

Wisk all ingredients together - let 'rest' for 20 min to let flavours blend.

Pour over fish and bake or grill.  
General rule of thumb for salmon is 10 minutes / per inch of thickness. (measure at the thickest point) @ 350.
I baked ours, on a cookie sheet with cooling racks to lift the salmon off the pan.  Worked beautifully, I can not wait for our BBQ to come out for the season to try this again.  (Next time on pork!)


Before baking                                                            After baking  (so YUMMY)

Enjoy!