Salmon Quinoa Bowl with Golden Tahini Drizzle - alive magazine
Within each bowl is a delightful play of flavours and textures with curly endive (sometimes labelled chicory) and the tahini-turmeric sauce delivering just the…
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Cooking tools:
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Ingredients
- 1 1/4 cups (310 mL) quinoa
- 3/4 tsp (4 mL) salt, divided
- 1 lb (450 g) salmon fillet
- 1/2 tsp (2 mL) black pepper, divided
- 1/4 cup (60 mL) tahini
- Juice of 1/2 lemon
- 2 Tbsp (30 mL) extra-virgin olive oil, divided
- 2 tsp (10 mL) turmeric powder
- 8 cups (1 L) torn curly endive (see tip)
- 1 Tbsp (15 mL) red wine vinegar
- 1 English cucumber, chopped
- 1 1/2 cups (350 mL) cherry tomatoes, halved
- 2 medium oranges, peeled and segments sliced in half
- 2 Tbsp (30 mL) pumpkin seeds
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