Photo: Caroline Attwood
Salmon and Quinoa Bowls with Kale and Tahini-Yogurt Sauce
17 ingredients
15 min + 15 min
4
openrecipes
Salmon and quinoa bowls with kale and tahini-yogurt sauce.
Estimated Nutrition (whole recipe, rough)
976
Calories
42g
Protein
41g
Fat
116g
Carbs
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Sockeye Salmon | 100g cooked | 208 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Cherry | 1 cup (138g) | 87 |
| Grape | 1/2 cup (76g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Hemp Seed | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup FOR THE BOWLS:
- 2 cups White Quinoa
- 1 bunch Water
- 1 whole Lacinato, Tuscan Or Dinosaur Kale, Thick Stems Removed And Thinly Sliced
- 2 Tablespoons Carrot, Peeled, And Thinly Sliced
- 2 cloves Lemon Juice
- 4 Tablespoons Garlic, Minced
- ½ teaspoons Olive Oil
- 2 cups Sea Salt
- ¼ cups Cooked Chickpeas, Rinsed And Drained If Canned
- 1 Tablespoon Dried Currants, Cranberries Or Cherries
- 4 whole Hemp Seeds (optional)
- ¼ cups (4 Oz. Size) Sockeye Salmon Fillets (skin-on)
- ½ cups FOR THE SAUCE:
- 1 Tablespoon Tahini Paste
- ½ cups Water
- ½ teaspoons Lemon Juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes