Make a basic quinoa bowl with delicious chickpeas, currants and carrots, and top with a peice of salmon and a yogurt and tahini sauce for an awesome meal.
By Phoebe Lapine
Making quinoa bowls is one way I like to make a little meat go a long way. In this case, I invested in some beautiful wild Sockeye salmon fillets. Instead of the usual 6-ounce portion, I had the fish counter cut these down into thinner fillets so I only had to buy a pound for 4 people. If you see wild salmon on sale, stock up! You can freeze extra portions and have them on hand for quick added protein for your quinoa bowls.
Below the salmon, my quinoa bowl is a riff on one of my favorite kale salads with chickpeas, currants and carrots. For even more healthy protein and omega-3’s you can add a tablespoon of hemp seeds to the quinoa, which blend right in. The salad keeps really well as a make-ahead side for the week, as does the tahini yogurt sauce you’ll want to generously douse it in.