A Salmon Quinoa Bowl is the perfect harmony of nutritious ingredients and bold flavors, making it a satisfying and wholesome meal. The rich, tender salmon pairs beautifully with the light, nutty quinoa, creating a balanced base for any topping you desire. With each bite, the combination of fresh vegetables, creamy textures, and zesty seasonings elevates the dish into something truly special. Whether enjoyed as a light lunch or a fulfilling dinner, the Salmon Quinoa Bowl offers a nourishing experience that is both energizing and indulgent. Its versatility allows for endless variations, making it a go-to for anyone seeking a flavorful, nutrient-packed meal.
Salmon Quinoa Bowl
A Salmon Quinoa Bowl is a vibrant, nutrient-rich dish that brings together the heartiness of quinoa with the rich flavor of salmon. This bowl combines fresh, healthy ingredients into a satisfying meal that is both light and filling.
Ingredients
- 1 cup white quinoa
- 1¾ 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
- 1½ (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
Instructions
- In a medium saucepan, combine quinoa and water, bringing it to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and cook for about 12 minutes, or until the quinoa is tender. Remove from heat and keep the lid on, letting it rest for 3 to 5 minutes before fluffing and setting aside.
- In a large bowl, mix together yogurt, tahini, lemon juice, and garlic for the dressing. Gradually add water, one tablespoon at a time, until the desired creamy consistency is achieved. Season with salt to taste, then set the dressing aside for later use.
- Remove the stems from the kale and tear the leaves into pieces, placing them in the bowl with the dressing. Using a vegetable peeler, shave the carrots into long ribbons and add them to the bowl. Gently massage the dressing into the kale and carrots for about a minute, ensuring everything is well-coated. Add the chickpeas and dried cherries, then toss everything together until evenly mixed.
- Heat oil in a large nonstick skillet over medium heat. Place the salmon fillets skin-side down and cook for about 4 minutes, or until the skin is crispy. Flip the fillets and cook for an additional 3 to 4 minutes, or until they reach your preferred level of doneness, such as medium-rare. Remove the salmon from the skillet and transfer to a plate.
- Place the cooked quinoa into four bowls. Layer the kale salad on top, followed by a piece of salmon in each bowl. Drizzle with olive oil, season with freshly cracked black pepper, and serve immediately for a fresh, flavorful meal.
