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How to Make Salmon Quinoa Bowl - A Step-by-Step Guide

Looking for a healthy and delicious meal that will leave you feeling satisfied? Look no further than this Salmon Quinoa Bowl recipe. This dish is not only packed full of nutrients, but it's also filled with flavor, making it the perfect choice for a quick and easy dinner.

Salmon is a nutrient-dense fish that is high in omega-3 fatty acids, which are essential for heart health. Quinoa, on the other hand, is a complete protein, making it an excellent choice for vegetarians and meat-eate...

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Ingredients

  • 1 cup white quinoa
  • 1 ¾ cups water
  • ½ cup Greek yogurt
  • ¼ cup tahini
  • 1 tablespoon lemon juice
  • ½ teaspoon grated garlic
  • 3 tablespoons water, or as needed
  • ½ teaspoon kosher salt
  • 1 ½ (8 ounce) packages lacinato kale
  • 2 carrots
  • 2 (15 ounce) cans chickpeas, drained and rinsed
  • ½ cup dried cherries
  • 1 tablespoon olive oil
  • 4 (4 ounce) skin-on salmon fillets

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Additional Time: 5 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 4 servings

  • Stir together quinoa and water in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low, cover, and cook until tender, about 12 minutes. Remove from heat and keep covered; let sit for 3 to 5 minutes. Set aside.
  • Stir together yogurt, tahini, lemon juice, and garlic in a large bowl for the salad. Add water, 1 tablespoon at a time, until desired consistency is reached. Season with salt. Set aside.
  • Pull stems off the kale. Tear the leaves and place in the bowl with the dressing. Shave carrots into long ribbons and add to the bowl. Massage dressing into the salad until fully coated, about 1 minute. Add chickpeas and cherries to kale; toss to coat.
  • Heat oil in a large nonstick skillet over medium heat. Cook salmon, skin-side-down, until crisp, about 4 minutes. Flip and cook until desired degree of doneness is reached, 3 to 4 minutes more for medium rare. Remove to a plate.
  • Divide quinoa between 4 bowls. Add the kale salad and top with salmon. Top with a drizzle of olive oil, crack in some black pepper, and serve immediately.

    • Nutrition

    755 cal.

    • Total Fat: 25g
    • Saturated Fat: 5g
    • Cholesterol: 56mg
    • Sodium: 809mg
    • Total Carbohydrate: 89g
    • Dietary Fiber: 15g
    • Total Sugars: 11g
    • Protein: 45g
    • Vitamin C: 112mg
    • Calcium: 310mg
    • Iron: 8mg
    • Potassium: 1447mg

    Categories

    Bowl recipes
    Seafood recipes
    Healthy recipes
    Grain recipes
    Salad recipes