Salmon with Quinoa and Black Bean Salad

You may have seen wildlife documentaries where grizzly bears catch fresh salmon in a river and thought "that looks better than freeze-dried food!" Modern packaging technology makes it possible for you to enjoy fish in the backcountry; which gives you an advantage over bears who haven't yet figured out how to cook quinoa.

PRO TIP #1: X-Cups, X-Mugs and X-Bowls have graded measurements molded into the inside surfaces. Delta Spoons are exactly 1 tablespoon.

Contains: fish (vegetarian without)
Serving size: 2
Prep time: 10 minutes
Cook time: 20 minutes

INGREDIENTS:

• 4-8 oz package of pink salmon (2-3, 2.6 oz pouches)
• 1/2 cup freeze-dried corn
• 1/3 to 1/2 cup quinoa, uncooked
• 5 oz Tetra Pak black beans, rinsed and drained (use half of a 10 oz Tetra Pak, store the rest in an X-Seal & Go container)
• 1-2 small bulb onions or shallots, finely diced
• 1/2 of a red pepper, finely diced
• 1/4 to 1/2 cup Italian parsley, chopped
• 1/4 cup chopped basil
• 2 tsp tomato paste or 4-6 chopped cherry tomatoes
• vinaigrette salad dressing

DIRECTIONS:

• Cook freeze-dried corn and quinoa in 2x water (2/3 cup to 1 cup of water, plus 1-2 tbsp water for rehydrating corn).
• Bring to a boil in an Alpha Pot or Sigma Pot then cover and simmer for 15 minutes.
• While quinoa and corn are cooking, drain and rinse the beans.
• Finely dice the onion, red pepper, parsley and basil. Stir into the quinoa with the tomato past (or chopped tomatoes) when the quinoa is ready.
• Keep warm on the stove. Stir in vinaigrette to finish.
• Heat the salmon using a separate Alpha Pan or stir into quinoa and warm in a 2.7L Alpha Pot.

PRO TIP #2: No strainer option? Drain using and Alpha Pot or Sigma Pot lid, or an X-Bowl with the side squeezed into a spout with a Delta Fork or Spork help in the spout.