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.
Let quinoa stand covered for 10 minutes off the heat. Fluff with a fork and set aside.
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).
With clean hands, toss the kale until very well coated in the lemon and oil.
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.
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.
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.
Divide the quinoa between 4 bowls and top with the seared salmon.
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.
Spoon over the fish and serve immediately.