1. Cook the quinoaBring a pot of water to a boil. Blanch the edamame for 2 minutes. Remove with a slotted spoon. Add the quinoa to the water and cook 12-15 minutes until tender. Drain.
2. SetupCut the carrot into thin sticks. Thinly slice the cucumber. Cut the tomato into quarters or cubes, as desired. Mix the Tex Mex spices with the honey and 1/4 2P | 1/3 3P cup of oil. Tex Mex spices can be added to taste, depending on individual tolerance. Add salt and pepper to taste.
3. Cook the salmonHeat a drizzle of oil in a pan over medium-high heat. Pat the salmon dry. Add salt and pepper. Cook in the pan 3-4 minutes on each side.
4. Plate your dishServe the quinoa in a bowl and garnish with the salmon, vegetables and guacamole. Add the Tex Mex sauce. Bon appétit!