Green Garbanzo Salad with Smoked Salmon

Serves 2
1/2 cup organic green garbanzo beans
1/2 cup organic quinoa, cleaned and toasted
1 organic spring onion, sliced
1 package thinly sliced Scottish smoked salmon
1 organic lemon juice
1 teaspoon Selina Naturally Portuguese Sea Salt
1 pinch fresh ground black pepper
1 tablespoon raw cultured organic butter
or coconut oil
1 teaspoon red wine vinegar

In a medium sauce pan add 1 cup water or vegetable stock and bring to boil. Add the quinoa to the pot and cover on simmer for 15 minutes or until water is absorbed.
Soak the salmon slices in half the juice from the lemon.
Blanch the garbanzo beans in boiling water for 2 minutes, then dunk in ice water to keep the bright green color.
Heat butter in a medium skillet on medium to high heat. Add the onions and allow to soften and become translucent. Add the garbanzo beans to the skillet and sauté for 2-5 minutes and add the rest of the lemon juice.
Toss the quinoa and garbanzo bean sauté together and sprinkle with pepper, Selina Naturally Portuguese sea salt, and red wine vinegar. Serve warm with smoke salmon.