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RECIPE
14 INGREDIENTS8 STEPS40min

Salmon Quinoa Bowl with Kale

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.
Salmon Quinoa Bowl with Kale Recipe | SideChef
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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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
40min
Total Time
$6.12
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
2/3 cup
1/4 cup
Carrots , julienned
1/4 cup
Tahini
1 cup
1/4 cup
Dried Cherries
1 clove
Garlic , minced
1 can
(15.5 oz)
Chickpeas , drained, rinsed
1 1/2 cups
Water
2 Tbsp
Water
1/2 tsp
2 Tbsp
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Nutrition Per Serving

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CALORIES
1056
FAT
54.6 g
PROTEIN
45.9 g
CARBS
99.8 g

Cooking Instructions

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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.
ADD TO PLAN

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Nutrition Per Serving
Calories
1056
% Daily Value*
Fat
54.6 g
70%
Saturated Fat
8.8 g
44%
Trans Fat
0.0 g
--
Cholesterol
45.0 mg
15%
Carbohydrates
99.8 g
36%
Fiber
19.3 g
69%
Sugars
15.0 g
--
Protein
45.9 g
92%
Sodium
1322.9 mg
58%
Vitamin D
--
--
Calcium
324.3 mg
25%
Iron
8.6 mg
48%
Potassium
1113.8 mg
24%
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