Salmon and Quinoa Bowl with Kale and Tahini Sauce
If you're looking for a quick, healthy weeknight dinner, these salmon and quinoa bowls hit all your marks. Heart-healthy salmon, leafy greens, whole grains, legumes, probiotic-rich yogurt, creamy tahini: it's healthy hedonism in a bowl, in less than 30 minutes.
Ingredients
1cup
White Quinoa
1bunch
Tuscan Kale, de-stemmed, thinly slicedor Dinosaur Kale
1
MediumCarrot, thinly sliced, peeled
1 1/2
Lemons, juiced, divided4 Tbsp juice per 4 servings
2cloves
Garlic, minced
2Tbsp
Olive Oil
as needed
Sea Salt
2cups
Dried Chickpeas, cookedor Canned Chickpeas, rinsed and drained
4Tbsp
Dried Currantsor Dried Cranberries or Cherries
1Tbsp
Hemp Heartsoptional
4(4 oz)
Skin-On Salmon Fillets
4Tbsp
Tahini
2 1/2cups
Water
1/2cup
Greek Yogurt
1/2tsp
Sea Salt
Nutrition Per Serving
Calories
663
Fat
29.9 g
Protein
39.4 g
Carbs
63.3 g
Cooking Instructions
step 1
In a medium saucepan, combine the White Quinoa (1 cup) and Water (2 cups). Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes.
step 2
Let quinoa sit covered for 10 minutes off the heat. Fluff with a fork and set aside.