Salmon Quinoa Bowl with Golden Tahini Drizzle
  • 1 1/4cups quinoa
  • 3/4tsp saltdivided
  • 1lb salmon fillet
  • 1/2tsp black pepperdivided
  • 1/4cup tahini
  • Juice of 1/2 lemon
  • 2 Tbsp extra-virgin olive oildivided
  • 2tsp turmeric powder
  • 8cups torn curly endivesee tip
  • 1 Tbsp red wine vinegar
  • 1 English cucumberchopped
  • 1 1/2cups cherry tomatoeshalved
  • 2in medium orangespeeled and segments slicedhalf
  • 2 Tbsp pumpkin seeds
  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