Directions
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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 (1/4 cup)
,
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 (1 cup)
,
Carrots (1/4 cup)
,
Dried Cherries (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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