Pacific Salmon and Quinoa Grain Bowl with Lemon-Tahini Dressing
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Ingredients
- 500 g salmon fillets
- 200 g quinoa
- 150 g kale, chopped
- 150 g cherry tomatoes, halved
- 1 avocado
- 2 tbsp tahini
- 1 lemon
- 2 tbsp olive oil
- 1 garlic cloves
Nutrition (per serving)
- Calories
- 664 kcal
- Protein
- 37.1 g
- Carbohydrate
- 34.1 g
- of which sugars
- 3.7 g
- Fat
- 38.4 g
- of which saturates
- 6.7 g
- Fibre
- 10.7 g
- Salt
- 0.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the quinoa according to the pack instructions.
- 2
Heat 1 tablespoon of the olive oil in a frying pan and cook the salmon fillets for 4-5 minutes, then turn and cook for 3-4 minutes more until cooked through and flaking easily.
- 3
Massage the kale with a little of the remaining olive oil for 1 minute to soften.
- 4
Whisk the tahini with the lemon juice, crushed garlic and a splash of water to make the dressing.
- 5
Divide the quinoa, kale and cherry tomatoes between four bowls, top with the salmon and avocado, and drizzle with the dressing.
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