Salmon Quinoa Bowl with Golden Tahini Drizzle

Within each bowl is a delightful play of flavors and textures with curly endive (sometimes labelled chicory) and the tahini-turmeric sauce delivering just the right amount of bitter punch. All the elements of this Salmon Quinoa Bowl with Golden Tahini Drizzle can be prepared ahead of time for a quick toss for lunch or dinner, but keep everything separated until just before serving.

Open, sesame!

For dressings and sauces (and hummus!), runny tahini is preferred over versions with a consistency similar to nut butter. Middle Eastern grocers are the best bet for locating this style of sesame paste.

TIP: You can swap out the lacy leaves of curly endive for a base of other greens with a bitter edge such as baby kale, radish greens, frisée, dandelion greens, escarole, or arugula.

Salmon Quinoa Bowl with Golden Tahini Drizzle

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Course

Main Course

Servings

4

Print Recipe

Ingredients

• 1 1/4 cups quinoa
• 3/4 tsp salt divided
• 1 lb salmon fillet
• 1/2 tsp black pepper divided
• 1/4 cup tahini
• Juice of 1/2 lemon
• 2 Tbsp extra-virgin olive oil divided
• 2 tsp turmeric powder
• 8 cups torn curly endive see tip
• 1 Tbsp red wine vinegar
• 1 English cucumber chopped
• 1 1/2 cups cherry tomatoes halved
• 2 in medium oranges peeled and segments slicedhalf
• 2 Tbsp pumpkin seeds

Ingredients 1 1/4 cups quinoa 3/4 tsp salt divided 1 lb salmon fillet 1/2 tsp black pepper divided 1/4 cup tahini Juice of 1/2 lemon 2 Tbsp extra-virgin olive oil divided 2 tsp turmeric powder 8 cups torn curly endive see tip 1 Tbsp red wine vinegar 1 English cucumber chopped 1 1/2 cups cherry tomatoes halved 2 in medium oranges peeled and segments slicedhalf 2 Tbsp pumpkin seeds

Course Main Course Servings 4 Print Recipe

Instructions

1. In medium-sized saucepan, bring 2 1/4 cups water to a boil. Add quinoa and 1/4 tsp; return to a boil, reduce heat to medium-low, and simmer, covered, until grains are tender and water has been absorbed, about 12 minutes. Remove pan from heat and let rest for 5 minutes, covered, and then fluff quinoa with fork.
2. Heat oven to 300 F. Line baking sheet with parchment. Place salmon skin-side down on parchment paper-lined baking sheet and season with 1/4 tsp salt and 1/4 tsp pepper. Bake fish in preheated oven for 15 minutes, or until just barely cooked through in the thickest part of flesh. Let fish rest for 5 minutes and then break apart flesh into 2 inch chunks.
3. For sauce, whisk together tahini, lemon juice, 1 Tbsp olive oil, 3 Tbsp water, turmeric, 1/4 tsp salt, and 1/4 tsp pepper until smooth and runny. If needed, add another 1 Tbsp water.
4. Toss endive with 1 Tbsp olive oil, red wine vinegar, and a pinch of salt.
5. Divide endive among 4 serving bowls and top with quinoa, cucumber, tomatoes, oranges, and salmon. Drizzle with tahini sauce and scatter pumpkin seeds overtop.

Recipe Notes

Per serving: 486 calories; 30 g protein; 29 g total fat (5 g sat. fat); 30 g total carbohydrates (9 g sugars, 8 g fiber); 549 mg sodium