Cooking Instructions
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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 Tbsp)
,
Garlic (2 cloves)
,
Olive Oil (2 Tbsp)
, 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 cups)
,
Dried Currants (1/4 cup)
, and
Hemp Seeds (1 Tbsp)
, 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 Fillets (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 Tbsp)
,
Greek Yogurt (1/2 cup)
, and
Sea Salt (1/2 tsp)
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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