Salmon and Quinoa Bowls with Kale and Tahini-Yogurt Sauce

• Seafood

  • 4 4-ounce sockeye salmon, skin on fillets

• Produce

  • 1 Carrot, medium
  • 2 cups Chickpeas, Cooked
  • 1/4 cup Currants, dried
  • 2 Garlic cloves

• Condiments

  • 3 tbsp Lemon juice
  • 1/4 cup Tahini paste

• Pasta & Grains

  • 1 cup Quinoa, white

• Baking & Spices

  • 1 Sea salt
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1 tbsp Hemp seeds

• Dairy

  • 1/2 cup Greek yogurt

• Liquids

  • 1/2 cup Water

• Other

  • 1 bunch Lacinato, tuscan or dinosaur kale, thick stems removed and thinly sliced

Found on feedmephoebe.com