Salmon Quinoa Bowl

4.5
(2)
2 Reviews
2 Photos

Pan-seared salmon fillets and tahini-dressed chickpea kale salad come together in a colorful, nutrient-packed bowl with quinoa at its base.

Submitted by TheOtherJuliaGulia
Updated on July 17, 2022
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
5 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 cup white quinoa

  • 1 ¾ cups water

Dressing:

  • 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

Salad:

  • 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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Cook's Note:

You can easily substitute Greek yogurt with some avocado for a dairy-free option.

Nutrition Facts (per serving)

755 Calories
25g Fat
89g Carbs
45g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 755
% Daily Value *
Total Fat 25g 33%
Saturated Fat 5g 24%
Cholesterol 56mg 19%
Sodium 809mg 35%
Total Carbohydrate 89g 32%
Dietary Fiber 15g 53%
Total Sugars 11g
Protein 45g 91%
Vitamin C 112mg 125%
Calcium 310mg 24%
Iron 8mg 42%
Potassium 1447mg 31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.