Recipe By TheOtherJuliaGulia
Published Feb 11th
Prep 20m Cook 20m Additional 5m Ready In 45m
Servings 4 servings Calories 755.4

Pan-seared salmon fillets and tahini-dressed chickpea kale salad come together in a colorful, nutrient-packed bowl with quinoa at its base.

Recipe Ingredients

  • 1 cup white quinoa
  • 1 ¾ 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
  • 1 ½ (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

Cooking Directions

  1. 1 Stir together quinoa and water in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low, cover, and cook until tender, about 12 minutes. Remove from heat and keep covered; let sit for 3 to 5 minutes. Set aside.
  2. 2 Stir together yogurt, tahini, lemon juice, and garlic in a large bowl for the salad. Add water, 1 tablespoon at a time, until desired consistency is reached. Season with salt. Set aside.
  3. 3 Pull stems off the kale. Tear the leaves and place in the bowl with the dressing. Shave carrots into long ribbons and add to the bowl. Massage dressing into the salad until fully coated, about 1 minute. Add chickpeas and cherries to kale; toss to coat.
  4. 4 Heat oil in a large nonstick skillet over medium heat. Cook salmon, skin-side-down, until crisp, about 4 minutes. Flip and cook until desired degree of doneness is reached, 3 to 4 minutes more for medium rare. Remove to a plate.
  5. 5 Divide quinoa between 4 bowls. Add the kale salad and top with salmon. Top with a drizzle of olive oil, crack in some black pepper, and serve immediately.

Nutrition Facts

  • Calories 755.4
  • Carbohydrate 88.5 g
  • Cholesterol 56.1 mg
  • Fat 25.4 g
  • Fiber 14.7 g
  • Protein 45.4 g
  • Saturated Fat 4.8 g
  • Sodium 808.5 mg
  • Sugar 11.4 g

Chef's Notes

You can easily substitute Greek yogurt with some avocado for a dairy-free option.


  1. This is definitely a keeper for us. My husband and I are not big on quinoa or chickpeas, but this looked like a good healthy dinner, so we gave it a try. We both loved it! The dressing is delicious and makes this dish. I halved this recipe for the two of us, but wished - Read more ...

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