Salmon-Infused Quinoa Bowl

Ingredients 0/16

Step 1

Cook the quinoa: combine it with water in a medium saucepan and bring it to a boil over medium-high heat. Once boiling, lower the heat to medium-low, cover the pot, and let it simmer until the quinoa is tender, about 12 minutes. Take it off the heat and keep it covered for another 3 to 5 minutes, then set it aside.

Step 2

While the quinoa is cooking, mix together the yogurt, tahini, lemon juice, and garlic in a large bowl. Add water a tablespoon at a time until the dressing is nice and smooth, then season with a bit of salt.

Step 3

Remove the kale leaves from their stems and tear them into bite-sized pieces. Toss them into the bowl with the dressing. Use your hands to massage the dressing into the kale for about a minute until it’s well coated and a little softened. Shave the carrots into thin ribbons, add them in along with the chickpeas and cherries, and give everything a good toss.

Step 4

Heat some oil in a large nonstick skillet over medium heat. Place the salmon skin-side down and cook until the skin is crispy, about 4 minutes. Flip the salmon and cook for another 3 to 4 minutes for medium-rare, or longer if you like it more done. Then transfer it to a plate.

Step 5

To serve, divide the quinoa among four bowls, pile on the kale salad, and top each with a piece of salmon. Finish with a drizzle of olive oil and a few cracks of black pepper. Enjoy right away!