BBQ Salmon with Quinoa & Carrots Salad

time to execute: 45 minutes
Pat salmon dry and season with salt and pepper on both sides.  Set aside.
In a pot, bring 2 cups of water to a boil.  Season with salt and add quinoa.  Let it boil for 8 minutes, then turn off the heat and let it sit for another 10 minutes.  Once cooked through, drain and set aside.
While the quinoa is cooking, with a peeler, shave carrots into long stands.
In a blender, take remaining ingredients, except BBQ sauce, and pulse together.  Take vinaigrette and toss with the carrots and cooked quinoa.  Season to taste.
In a nonstick skillet on medium high, drizzle Bertolli olive oil in a pan and place the salmon in.  Cook on each side for 4-5 minutes. When removed from the skillet, brush BBQ sauce on top while still hot.
To plate, place the carrot/quinoa salad on the plate.  Place the salmon on top.
4, 6oz.pieces of Salmon
1 cup Quinoa, rinsed
4 Carrots, peeled
2 lb. Cherokee Heirloom Tomatoes, roasted
1 Tbsp. chopped garlic
1 Tbsp. Bertolli Extra-Virgin Olive Oil
1 tsp. Thyme, Chopped
1 tsp. Oregano, chopped
1 tsp. Basil, chopped
Salt and Pepper, TT
2 Tbsp. red-wine vinegar
1 tsp. Dijon
1 ½ cups Homemade BBQ Sauce, warmed