2-unit Skin-on Salmon (Contains Fish) 3-ounce Quinoa 1 unit Tangelo 1 unit Avocado 1 unit Veggie Stock Concentrate 2-unit Scallions 4-ounce Arugula 2 tablespoon White Wine Vinegar 2.5 tablespoon Olive Oil
Preheat Ventray Oven to 400 degrees F. Bring 1 cup of water to a boil with the stock concentrate in a small pot over medium heat. Meanwhile, zest the tangelo, then peel it. Slice the tangelo into half-moons.
Add the quinoa to the boiling water. Cover and simmer for about 15 minutes, until tender. Set aside. Place on a baking tray and roast in the oven for 8-10 minutes, until flaky and opaque.
Halve, pit, and peel the avocado, then thinly slice. Thinly slice the scallion.
Make the vinaigrette: mix the remaining tangelo zest with 2 tablespoons white wine vinegar and 2 tablespoons olive oil and a pinch of salt and pepper in a large bowl. Toss the cooked quinoa with half the vinaigrette. Season with salt and pepper. Set aside.
Toss the arugula, tangelo segments, scallion whites, and avocado with the remaining vinaigrette. Season with salt and pepper.
Serve the arugula salad atop a mound of quinoa. Top with the salmon and sprinkle with scallion greens.