Quinoa Power Bowl with Tahini Lemon Dressing

Ingredients

• 1 lb salmon fillet, skin-on
• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 carrot, julienned
• 1 orange, segmented
• 1 cup mixed greens
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp honey
• 2 tbsp warm water
• 1 clove garlic, minced

Instructions

1. Cook quinoa: Combine quinoa and water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork.
2. Prepare salmon: Preheat oven to 400°F (200°C). Place salmon on a parchment-lined baking sheet. Brush with 1 tbsp olive oil, sprinkle with smoked paprika, salt, and black pepper. Bake for 12-15 minutes until cooked through.
3. Roast chickpeas: Toss chickpeas with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes until crispy.
4. Make dressing: Whisk together tahini, lemon juice, honey, warm water, and minced garlic until smooth and creamy.
5. Assemble bowls: Divide quinoa among four bowls. Top with mixed greens, diced cucumber, julienned carrot, roasted chickpeas, orange segments, and a piece of grilled salmon. Drizzle generously with tahini lemon dressing and garnish with fresh dill and mint.
6. Serve immediately.