Salmon and Quinoa Bowls with Kale and Tahini-Yogurt Sauce

High in protein and nutrition this meal is sure to please. This dish is perfect any time of the year but would be delightful for a mother's day lunch.
Dish Type: Lifestyle: gluten free, nut free



1 cup white quinoa

1 bunch kale, stems removed and leaves thinly sliced

1 carrot, peeled and thinly sliced

2 tablespoons lemon juice

2 garlic cloves, minced

4 Tbsp olive oil

Sea salt

2 cups cooked chickpeas, rinsed and drained if canned

1/4 cup raisins or dried cranberries

1 Tbsp hemp seeds

4  x 4oz wild salmon fillets

For the sauce:

1/4 cup tahini

1/2 cup water

1 tablespoon lemon juice

1/2 cup organic yogurt, preferably Greek

1/2 teaspoon sea salt 


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.

Meanwhile in a large mixing bowl, combine the kale, carrots, lemon juice, garlic, 2 tablespoons of olive oil and 1/2 teaspoon sea salt. Toss until well coated.. Add the cooked quinoa , chickpeas, raisins and hemp seeds. Season to taste.

Heat 2 tablespoons of olive oil over medium high heat. Add salmon, skin side down and cook until nicely browned, 2-3 minutes.  Flip and cook until the flesh is opaque.

Whisk together all the ingredients for the tahini yogurt sauce. Divide quinoa mixture between 4 bowls, add salmon, drizzle sauce over the fish and serve immediately.