Directions

• Preheat oven to 400° F.
• In a bowl, wash the quinoa in at least three changes of cold water, rubbing the grains and letting them settle before pouring off most of the water until the water runs clear; drain in a large, fine sieve.
• Bring 1½ cups of water to a boil in a medium-sized pot and add the quinoa. Lower the heat and cover; cook for 15 minutes. Remove from the heat and let sit for 20 minutes. Fluff with a fork to break up any clumps.
• Place salmon fillets on a baking sheet skin side down and roast for 10 to 15 minutes, depending on how well you want your salmon cooked.
• While the quinoa is cooking and the salmon is roasting, toss the black beans with vinegar, salt, and pepper to taste in a small bowl. Let sit for 30 minutes before draining off excess liquid.
• Transfer the quinoa to a large bowl and allow to cool to room temperature. Add the drained beans, red bell pepper, red onions, jalapeños, and cilantro; toss gently to combine.
• In a small bowl whisk together the lime juice, salt, cumin, and cayenne pepper. Add the oil in a stream, whisking continuously.
• Use 2 tablespoons of the dressing to lightly dress your watercress or baby spinach. Use the rest of the dressing in the black bean-quinoa mixture.
• To serve: Mound ½ cup of watercress or salmon on a plate and top with 1 cup of the black bean-quinoa salad. Top with roasted salmon and serve.