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RECIPE
16 INGREDIENTS10 STEPS30MIN

Salmon and Quinoa Bowl with Kale and Tahini Sauce

4.6
5 Ratings
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Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
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If you're looking for a quick, healthy weeknight dinner, these salmon and quinoa bowls hit all your marks. Heart-healthy salmon, leafy greens, whole grains, legumes, probiotic-rich yogurt, creamy tahini: it's healthy hedonism in a bowl, in less than 30 minutes.

30MIN

Total Time
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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1 cup
White Quinoa
1 bunch
Tuscan Kale , de-stemmed, thinly sliced
or Dinosaur Kale
1
Medium  Carrot , thinly sliced, peeled
2 Tbsp
2 cloves
Garlic , minced
2 Tbsp
as needed
2 cups
Dried Chickpeas , cooked
or Canned Chickpeas, rinsed and drained
1/4 cup
Dried Currants
or Dried Cranberries or Cherries
1 Tbsp
Hemp Seeds
(optional)
Sauce
1/4 cup
Tahini
1/2 cup
Water
2 Tbsp
1/2 cup
1/2 tsp
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Nutrition Per Serving
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CALORIES
705
FAT
34.6 g
PROTEIN
36.3 g
CARBS
65.6 g

Author's Notes

The quinoa and tahini sauce can be made up to 3 days in advance.

Directions

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Step 1
In a medium saucepan, combine the White Quinoa (1 cup) and 2 cups water. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes.
Step 2
Let quinoa stand covered for 10 minutes off the heat. Fluff with a fork and set aside.
Step 3
Meanwhile, in a large mixing bowl, combine the Tuscan Kale (1 bunch), Carrot (1), Lemon Juice (2 tablespoon), Garlic (2 clove), Olive Oil (2 tablespoon), and Sea Salt (as needed).
Step 4
With clean hands, toss the kale until very well coated in the lemon and oil.
Step 5
Add the cooked quinoa to the kale along with the Dried Chickpeas (2 cup), Dried Currants (1/4 cup), and Hemp Seeds (1 tablespoon), if using. Mix until well-incorporated and taste for seasoning.
Step 6
Heat 2 tablespoons of oil in a large nonstick or cast iron skillet. Pat dry the Skin-On Salmon Fillet (4) (salmon should be about 4-ounces) and season with salt.
Step 7
Cook the salmon skin-side down over high heat until nicely browned, 2-3 minutes. Carefully flip the fish and cook for another 2 minutes, until opaque up the sides.
Step 8
Divide the quinoa between 4 bowls and top with the seared salmon.
Step 9
For the sauce, whisk together Tahini (1/4 cup), Water (1/2 cup), Lemon Juice (2 tablespoon), Greek Yogurt (1/2 cup), and Sea Salt (1/2 teaspoon) until smooth. Add more water as necessary to make the sauce drizzle-friendly.
Step 10
Spoon over the fish and serve immediately.

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Nutrition Per Serving
Calories
705
% Daily Value*
Fat
34.6 g
44%
Saturated Fat
5.1 g
26%
Trans Fat
0.0 g
--
Cholesterol
42.1 mg
14%
Carbohydrates
65.6 g
24%
Fiber
7.6 g
27%
Sugars
11.9 g
--
Protein
36.3 g
73%
Sodium
522.6 mg
23%
Vitamin D
--
--
Calcium
191.6 mg
15%
Iron
5.6 mg
31%
Potassium
696.1 mg
15%
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