Salmon and Quinoa Bowls with Kale and Tahini-Yogurt Sauce

Ingredients

Contains: fish, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup FOR THE BOWLS:
• 2 cups White Quinoa
• 1 bunch Water
• 1 whole Lacinato, Tuscan Or Dinosaur Kale, Thick Stems Removed And Thinly Sliced
• 2 Tablespoons Carrot, Peeled, And Thinly Sliced
• 2 cloves Lemon Juice
• 4 Tablespoons Garlic, Minced
• ½ teaspoons Olive Oil
• 2 cups Sea Salt
• ¼ cups Cooked Chickpeas, Rinsed And Drained If Canned
• 1 Tablespoon Dried Currants, Cranberries Or Cherries
• 4 whole Hemp Seeds (optional)
• ¼ cups (4 Oz. Size) Sockeye Salmon Fillets (skin-on)
• ½ cups FOR THE SAUCE:
• 1 Tablespoon Tahini Paste
• ½ cups Water
• ½ teaspoons Lemon Juice

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →