Salmon and Quinoa Bowl with Tahini Dressing

15 45 562
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 4
Salmon and Quinoa Bowl with Tahini Dressing
Health Rating

Ingredients


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)

Instructions


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.
 

Notes:

The quinoa and tahini sauce can be made up to 3 days in advance.

Quinoa

is gluten-free and a great source of fiber which may help to promote healthy digestion!


Nutrition Facts

Per Portion

Calories 562
Calories from fat 206
Calories from saturated fat 26.6
Total Fat 22.9 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.2 g
Monounsaturated Fat 9.6 g
Cholesterol 16.2 mg
Sodium 571 mg
Potassium 1267 mg
Total Carbohydrate 60 g
Dietary Fiber 12.0 g
Sugars 4.4 g
Protein 29.2 g

Dietary servings

Per Portion


Grain 2.1
Meat 0.3
Meat Alternative 0.9
Milk Alternative 0.2
Vegetables 2.7

Energy sources


Pygal43%465.362246280945174.6690037167065337%324.46456011126133262.9402488688722321%326.77559618958125.2344975003737943%37%21%CarbohydratesFatProtein
Recipe from:
Lunch
Main