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Salmon Quinoa Bowl
Salmon Quinoa Bowl
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Vibrant quinoa bowl with pan-seared salmon, tahini chickpea salad, and kale is a nutritious delight.
Ingredients:
  • 1 cup white quinoa
  • 1.75 cups water
  • 0.5 cup Greek yogurt
  • 0.25 cup tahini
  • 1 tablespoon lemon juice
  • 0.5 teaspoon grated garlic
  • 3 tablespoons water, or as needed
  • 0.5 teaspoon kosher salt
  • 1.5 (8 ounce) packages lacinato kale
  • 2 carrots
  • 2 (15 ounce) cans chickpeas, drained and rinsed
  • 0.5 cup dried cherries
  • 1 tablespoon olive oil
  • 4 (4 ounce) skin-on salmon fillets
Instructions:
  • Combine quinoa and water in a saucepan. Bring to a boil over medium-high heat, then lower the heat and simmer, covered, for 12 minutes until tender. Remove from heat, keep covered, and let sit for 3 to 5 minutes. Set aside.
  • In a large bowl, combine yogurt, tahini, lemon juice, and garlic for the salad. Gradually add water, 1 tablespoon at a time, until you achieve the desired consistency. Season with salt and set aside.
  • Remove and discard the kale stems. Tear the leaves and mix with the dressing in a bowl. Use a peeler to create long carrot ribbons and add them to the bowl. Massage the salad with the dressing for about 1 minute until fully coated. Add chickpeas and cherries to the kale mixture and toss to coat evenly.
  • In a large nonstick skillet over medium heat, heat oil. Cook salmon skin-side-down until crisp for about 4 minutes. Flip and continue cooking 3 to 4 minutes more for medium rare. Transfer to a plate.
  • In 4 bowls, portion out the quinoa. Mix in the kale salad and place the salmon on top. Finish with a generous drizzle of olive oil, a sprinkle of black pepper, and serve promptly.

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