QUINOA-Salmon and Quinoa Bowls with Kale and Tahini-Yogurt Sauce

By Unblond1

Ingredients

• For the sauce:
• 3/4 cup cooked white or red quinoa
• 2 cups Lacinato, Tuscan or dinosaur kale, thick stems removed and very thinly sliced
• 1/2 medium carrot, peeled and thinly sliced
• 1 tablespoons lemon juice
• 1 garlic cloves, minced
• 1 1/2 tablespoons Olive oil
• Sea salt
• 1/2 cup chickpeas, rinsed and drained
• 2 tablespoons dried currants, cranberries or cherries
• 1 Costco salmon fillets
• 1 tablespoon tahini paste
• 2 tablespoons water
• 1 teaspoon lemon juice
• 2 tablespoons Greek yogurt
• sea salt

Details

Servings 2

Preparation

Step 1

In a large mixing bowl, massage the kale with 1 tablespoon of olive oil until softened. Add the carrots, lemon juice, garlic, and a pinch of sea salt.

Add the cooked quinoa to the kale along with the chickpeas and dried fruit. Mix until well-incorporated and taste for seasoning.

Heat 1/2 tablespoon of oil in a large nonstick or cast iron skillet. Pat the salmon dry and season with salt. Cook the salmon 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 kale and quinoa between 2 bowls and top with the seared salmon.

In a medium mixing bowl, whisk together the ingredients for the sauce until smooth. Add more water as necessary to make the sauce drizzle-friendly. Spoon over the fish and serve immediately.

Calories 487.2
Total Fat 24.9 g
Saturated Fat 2.5 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 9.0 g
Cholesterol 2.1 mg
Sodium 224.8 mg
Potassium 320.9 mg
Total Carbohydrate 41.0 g
Dietary Fiber 7.4 g
Sugars 8.7 g
Protein 28.2 g