For the salmon marinade: Combine 1 tsp cumin, 1 tsp chilli powder, 1 chipotle pepper, juice of 1 lime, 2 tablespoons extra virgin olive oil, sea salt and pepper to taste, 2 garlic cloves, 1/2 tsp raw honey or maple, and 2 tsp adobo seasoning. Blend all ingredients together until smooth. Coat 2-3 salmon fillets with the marinade. For best results, marinate overnight. Cook salmon to your preference (e.g., bake, pan-fry, grill).
For the quinoa salad: Cook 1 cup quinoa according to package directions. Separately, roast some brussels sprouts and sauté some garlicky kale. In a bowl, combine the cooked quinoa, roasted brussels sprouts, sautéed kale, chopped red and green apples, diced sweet potatoes, cranberries, and chopped carrots. Add fresh chopped parsley or cilantro for a kick. Serve the salmon alongside the quinoa salad.
