Salmon and Quinoa Bowls with Kale and Tahini-Yogurt Sauce
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
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.