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Salmon Quinoa Bowl with Kale

14 INGREDIENTS • 8 STEPS • 40MINS

Salmon Quinoa Bowl with Kale

Recipe

4.7

3 ratings
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.
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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.
author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

40MINS

Total Time

$6.28

Cost Per Serving

Ingredients

Servings
2
us / metric
Quinoa
115 g
Quinoa
Carrot
45 g
Carrots, julienned
Lemon
1
Lemon
Tahini
4 Tbsp
Tahini
Kale
85 g
Kale
Dried Cherry
4 Tbsp
Dried Cherries
Garlic
1 clove
Garlic, minced
Chickpeas
1 can
(15.5 oz)
Chickpeas, drained, rinsed
Salmon Fillet
2
Salmon Fillets
Water
360 mL
Water
Water
2 Tbsp
Water
Salt
1/2 tsp
Salt
Olive Oil
2 Tbsp
Olive Oil
Ground Black Pepper
1/4 tsp
Ground Black Pepper

Nutrition Per Serving

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Calories
486
Fat
23.6 g
Protein
11.9 g
Carbs
59.4 g
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author_avatar
Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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step 1
In a small saucepot over medium-high heat. Bring Water (360 mL) to a boil. Add Quinoa (115 g) 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 1 In a small saucepot over medium-high heat. Bring Water (360 mL) to a boil. Add Quinoa (115 g) 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 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 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 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 (85 g), Carrots (45 g), Dried Cherries (4 Tbsp) and chickpeas to the bowl with the tahini dressing. Toss gently to combine.
step 7 Add the Kale (85 g), Carrots (45 g), 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.
step 8 In the center of two bowls, place the quinoa. Add the kale salad, placing the seared salmon on top.
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