Salmon Quinoa Bowl with Kale

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

115 g

Quinoa

45 g

Carrots , julienned

1

Lemon

65 g

Tahini

85 g

Kale

40 g

Dried Cherries

1 clove

Garlic , minced

1 can
(15.5 oz)

Chickpeas , drained, rinsed

2

Salmon Fillets

360 mL

Water

30 mL

Water

3 g

Salt

30 mL

Olive Oil

as needed

Ground Black Pepper

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 2

Juice the Lemon (1) into a large bowl and discard seeds.

Step 3

Add Garlic (1 clove) , Tahini (65 g) , Water (30 mL) , Salt (2 g) stir to combine. Set tahini dressing aside.

Step 4

In a medium sauté pan over high heat, add Olive Oil (15 mL) . 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 (2 g) and Ground Black Pepper (as needed) .

Step 6

Heat another medium sauté pan over medium-high heat and add Olive Oil (15 mL) . 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 (40 g) 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.