Mango Salsa Salmon & Quinoa with Mexican Squash

Ingredients:

3 Salmon filets

1 Mango

2 Tomatoes

2 T Minced Garlic

Bunch of Fresh Basil

Few Sprigs of Tarragon

Olive Oil

Salt & Pepper

Quinoa

Mexican Squash

Cut up tomatoes, mango, basil, Tarragon and olive oil and balsamic vinegar (check for gluten-free). Stir up and set aside. I did not use onions or cilantro since I wanted it to be a sweet salsa.
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Season salmon (chicken for the picky kids) with salt, pepper, tarragon, and garlic powder and BBQ on grill.

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Cook up tricolor Quinoa (double the amount of water than Quinoa).

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Sauté Mexican squash with olive oil. Top cooked salmon with mango salsa.

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I inhaled this dish; it was so good that I had to make extra mango salsa to eat with chips later that night.

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