|15 min||30 min||4|
|1 cup||Quinoa, uncooked|
|1 bunch||Kale (Lacianto (Dino Kale) or Tuscan - thick stems removed and thinly sliced)|
|1 medium||Carrots (peeled and thinly sliced)|
|2 tbsp||Lemon juice|
|2 clove(s)||Garlic (minced)|
|2 tbsp||Extra virgin olive oil (could be more or less)|
|1 pinch||Sea salt (to taste)|
|1 cup||Chickpeas, canned, drained (rinsed and drained)|
|1 tbsp hulled||Hemp seeds, shelled|
|114 gm||Sockeye (red) salmon, raw (skin on)|
|1/4 cup||Tahini (dressing)|
|1/2 cup||Water (dressing)|
|1 tbsp||Lemon juice (dressing)|
|1/2 cup||Greek yogurt, plain, 1% M.F. (dressing, can use coconut yogurt for dairy free option)|
|1/2 tsp||Sea salt (dressing)|
1. 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.
2. Meanwhile in a large mixing bowl, combine the kale, carrots, lemon juice, garlic, 2 tablespoons of olive oil and 1/2 teaspoon 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.
3. Heat 2 tablespoons 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.
4. Divide the quinoa between 4 bowls and top with the seared salmon.
5. 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.
The quinoa and tahini sauce can be made up to 3 days in advance.
is gluten-free and a great source of fiber which may help to promote healthy digestion!