Directions
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Step 1
In a small saucepot over medium-high heat. Bring Water (1 1/2 cup) to a boil. Add Quinoa (4 ounce) 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 (1/4 cup), Water (2 tablespoon), Salt (1/4 teaspoon) stir to combine. Set tahini dressing aside.
Step 4
In a medium sauté pan over high heat, add Olive Oil (1 tablespoon). 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 Fillet (2) with paper towels. Season each fillet with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon).
Step 6
Heat another medium sauté pan over medium-high heat and add Olive Oil (1 tablespoon). 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 ounce), Carrot (1.5 ounce), Dried Cherry (1/4 cup) 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.
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