RECIPE

16 INGREDIENTS •10 STEPS •30min

Salmon and Quinoa Bowl with Kale and Tahini Sauce

Name: Salmon and Quinoa Bowl with Kale and Tahini Sauce
Total time: 1800 s
Yield: 4
Ingredients: 1 cup White Quinoa; 1 bunch Tuscan Kale; 1 Carrot; 2 tablespoon Lemon Juice; 2 clove Garlic; 2 tablespoon Olive Oil; as needed Sea Salt; 2 cup Dried Chickpeas; 1/4 cup Dried Currants; 1 tablespoon Hemp Seeds; 4 Skin-On Salmon Fillet; 1/4 cup Tahini; 2 1/2 cup Water; 2 tablespoon Lemon Juice; 1/2 cup Greek Yogurt; 1/2 teaspoon Sea Salt

4.6

5 Ratings

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.

Salmon and Quinoa Bowl with Kale and Tahini Sauce Recipe | SideChef

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Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

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Feed Me Phoebe

Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.

http://www.feedmephoebe.com

30min

Total Time

$4.94

Cost Per Serving

Ingredients

Servings

US / METRIC

1 cup

White Quinoa

1 bunch

Tuscan Kale , de-stemmed, thinly sliced

or Dinosaur Kale

Medium Carrot , thinly sliced, peeled

2 Tbsp

Lemon Juice

2 cloves

Garlic , minced

2 Tbsp

Olive Oil

as needed

Sea Salt

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)

4
(4 oz)

Skin-On Salmon Fillets

Sauce

1/4 cup

Tahini

2 1/2 cups

Water

2 Tbsp

Lemon Juice

1/2 cup

Greek Yogurt

1/2 tsp

Sea Salt

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Nutrition Per Serving

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CALORIES

729

FAT

35.5 g

PROTEIN

41.0 g

CARBS

64.2 g

Author's Notes

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

Cooking Instructions

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Step 1

In a medium saucepan, combine the White Quinoa (1 cup) and Water (2 cups) . Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes.

Step 2

Let quinoa sit covered for 10 minutes off the heat. Fluff with a fork and set aside.

Step 3

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4.6

5 Ratings

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Salmon and Quinoa Bowl with Kale and Tahini Sauce

Ingredients

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