Salmon Quinoa Bowl with Kale
Delicate salmon, tart cherries, savory tahini - carrots, kale and chickpeas. It’s the perfect combination of salty and sweet, crunchy, crispy and citrusy – great flavors, lovely textures, and light and healthy, all in one.
Ingredients
Cooking Instructions
step 1
In a small saucepot over medium-high heat. Bring Water (1 1/2 cups) to a boil. Add Quinoa (2/3 cup) and return to a boil. Reduce heat to low, cover and simmer for 20 minutes. Remove from heat, fluff with a fork and keep warm until plating.
step 2
Juice the Lemon (1) into a large bowl and discard seeds.
step 3
Add Garlic (1 clove), Tahini (4 Tbsp), Water (2 Tbsp), Salt (1/4 tsp) stir to combine. Set tahini dressing aside.
step 4
In a medium sauté pan over high heat, add Olive Oil (1 Tbsp). When the oil is hot, add the Chickpeas (1 can) and sauté for 4 minutes until golden brown. Remove from heat and set aside.
step 5
Pat dry the Salmon Fillets (2) with paper towels. Season each fillet with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp).
step 6
Heat another medium sauté pan over medium-high heat and add Olive Oil (1 Tbsp). When the oil is hot, place the salmon fillets into the hot pan and sear for 3 minutes on each side; until crispy and cooked through. Remove from heat and set aside for plating.
step 7
Add the Kale (3 1/3 cups), Carrot (1/4 cup), Dried Cherries (4 Tbsp) and chickpeas to the bowl with the tahini dressing. Toss gently to combine.
step 8
In the center of two bowls, place the quinoa. Add the kale salad, placing the seared salmon on top.
