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.
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.