Quinoa Kale Bowls with Tahini Sauce and Salmon
Ingredients
- 1 cup white quinoa
- 1 bunch Lacinato, Tuscan or dinosaur kale, thick stems removed and thinly sliced
- 1 medium carrot, peeled and thinly sliced
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- Olive oil
- Sea salt
- 2 cups cooked chickpeas, rinsed and drained if canned
- ¼ cup dried currants, cranberries or cherries
- 1 tablespoon hemp seeds (optional)
- Four 4-ounce sockeye salmon fillets (skin on)
Instructions
Quinoa-Kale Bowls with Tahini Sauce and Salmon serves 8 original recipe by Honest Cooking.
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