real self care for busy bodies

Salmon quinoa and kale bowl with tahini dressing

Prep Time


Cooking Time





  •  cup white quinoa
  • 1 bunch kale, thick stems removed and thinly sliced
  • 1 medium carrot, peeled and thinly sliced
  • 1 tablespoon rice wine vinegar (or lemon juice)
  • 1 tablespoon of soy sauce
  • 2 garlic cloves, minced
  • Olive oil
  • Sea salt
  • 2 cups cooked chickpeas, rinsed and drained if canned
  • 1/4 cup dried currants, dried cranberries or cherries
  • 1 tablespoon sesame seeds (optional)
  • Four 4-ounce wild salmon fillets (skin on)
  • For the sauce:

    • 1/4 cup tahini paste
    • 1/2 cup water
    • 1 tablespoon lemon juice
    • 1/2 cup Greek yogurt
    • 1/2 teaspoon sea salt


  1. In a medium saucepan, combine the quinoa and 2 cups water. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, then let stand covered for 10 minutes off the heat. Fluff with a fork and set aside.
  2. Meanwhile in a large mixing bowl, combine the kale, carrots, rice vinegar, soy sauce, garlic, 2 tablespoons of olive oil and 1/2 teaspoon sea salt. With clean hands, toss the kale until very well coated in the vinegar and oil. Add the cooked quinoa to the kale along with the chickpeas, dried fruit and sesame seeds (if using). Mix until well-incorporated and taste for seasoning.
  3. Heat 2 tablespoons of oil in a large nonstick or cast iron skillet. Pat the salmon dry and season with salt. Cook the salmon skin-side down over high heat until nicely browned, 2-3 minutes. Carefully flip the fish and cook for another 2 minutes, until opaque up the sides.
  4. Divide the quinoa between 4 bowls and top with the seared salmon.
  5. In a medium mixing bowl, whisk together the ingredients for the sauce until smooth. Add more water as necessary to make the sauce drizzle-friendly. (The sauce can be made up to a week in advance). Spoon over the fish and serve immediately