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.
Quinoa-Kale Bowls with Tahini Sauce and Salmon
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
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.
Ingredients
- 1 cup (240 ml) white quinoa
- 1 bunch Lacinato, Tuscan or dinosaur kale, thick stems removed and thinly sliced
- 1 medium carrot, peeled and thinly sliced
- 2 tbsp (30 ml) lemon juice
- 2 garlic cloves, minced
- Olive oil
- Sea salt
- 2 cups (480 ml) cooked chickpeas, rinsed and drained if canned
- 1/4 cup (60 ml) dried currants, cranberries or cherries
- 1 tbsp hemp seeds (optional)
- Four 4-oz (115 g) sockeye salmon fillets (skin on)
For the sauce:
- 1/4 cup (60 ml) tahini paste
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (120 ml) Greek yogurt
- 1/2 tsp sea salt
Instructions
- In a medium saucepan, combine the quinoa and 2 cups water. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, then let stand covered for 10 minutes off the heat. Fluff with a fork and set aside.
- Meanwhile in a large mixing bowl, combine the kale, carrots, lemon juice, garlic, 2 tbsp of olive oil and 1/2 tsp sea salt. 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 chickpeas, dried fruit and hemp seeds (if using). Mix until well-incorporated and taste for seasoning.
- Heat 2 tbsp of oil in a large nonstick or cast iron skillet. Pat the salmon dry 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.
- 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.
Notes
- The quinoa and tahini sauce can be made up to 3 days in advance.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 530
Frequently Asked Questions
What kind of salmon should I use for this recipe?
I recommend using wild Sockeye salmon for its rich flavor and quality, but you can also use other types of salmon if preferred.
Can I prepare the tahini yogurt sauce in advance?
Yes, the tahini yogurt sauce can be made ahead of time and stored in the refrigerator, making it convenient to use throughout the week.
How can I incorporate hemp seeds into the quinoa bowls?
You can add a tablespoon of hemp seeds directly into the cooked quinoa, as they blend seamlessly and add extra protein and omega-3s.
