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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