Za’atar Salmon Quinoa Bowl
with chickpeas / tomatoes / red onions / broccolini

Name: Za’atar Salmon Quinoa Bowl
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 bunch Broccolini, chopped; 1/2 Onions, medium and red, chopped; 1/2 cup Olives, pitted Kalamata, sliced; 1 cup Tomatoes, cherry or grape, halved; 1 lb Salmon, cubed (preferably skinless fillets); 1 Tbsp Za'atar; 1 can Beans, garbanzo (14 oz / 397 g), drained and rinsed; 1 Tbsp + 1 Tbsp + 1 Tbsp Oil, cooking; 2 1/4 cups Cooked quinoa (ingredients listed separately); 3/4 cup Quinoa, uncooked; 1 1/2 cups Stock, any type; 1/2 Tbsp Cilantro, chopped; 1 clove Garlic, chopped; 1/2 tsp Honey; 1 1/2 Tbsp Lemon juice; 1/3 cup Sour cream (sub plain or Greek yogurt)

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Every time we feature za'atar, we get requests for more recipes featuring this unique spice blend. It's a great addition to salmon in this easy, flavorful, one-bowl meal.

Proteins

Fish, non-canned, Beans, garbanzo

Cuisines

Middle Eastern / North African

Ingredients

Metric

Servings:

Za’atar Salmon Quinoa Bowl:

Broccolini - 1 bunch , chopped
Onions, medium and red - 1/2 , chopped
Olives, pitted Kalamata - 1/2 cup , sliced
Tomatoes, cherry or grape - 1 cup , halved
Salmon - 1 lb , cubed (preferably skinless fillets)
Za'atar - 1 Tbsp
Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
Cooked quinoa (ingredients listed separately) - 2 1/4 cups

Quinoa:

Quinoa, uncooked - 3/4 cup
Stock, any type - 1 1/2 cups

Creamy Lemon Cilantro Sauce:

Cilantro - 1/2 Tbsp , chopped
Garlic - 1 clove , chopped
Honey - 1/2 tsp
Lemon juice - 1 1/2 Tbsp
Sour cream - 1/3 cup (sub plain or Greek yogurt)

Prep

Quinoa - (If making Thursday’s meal, cook quinoa for that night at the same time.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Broccolini / Onions / Olives - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Make sauce - Chop cilantro and garlic. Combine cilantro, garlic, honey, lemon juice, and sour cream. (Can be done up to 5 days ahead)
Tomatoes - Slice tomatoes in half. (Can be done 1 day ahead)
Salmon - If you bought skinless salmon fillets, slice into cubes and toss with za’atar. If the fillets are skin-on, just season the flesh with za’atar. (Can be done 1 day ahead)
Beans - drain and rinse.

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Make

Heat a skillet (if using whole salmon filets with skin, use a nonstick pan) with first part of oil over medium-high heat. Add broccolini and saute until tender, 4 to 5 minutes. Season with some salt and pepper. Set aside and return pan to heat.
Add second part of oil and then beans and onions. Saute until onions are tender, 3 to 4 minutes. Season with some salt and pepper. Set aside and return pan to heat.
Reduce heat to medium and add third part of oil. Add salmon. If using cubes, saute; if using whole filets, cook on both sides. Cook until salmon is cooked through and flakes easily with a fork, ~5 minutes total.
If quinoa was made ahead, reheat in the microwave (reserve portion for Thursday if it was cooked at the same time).
If you cooked whole salmon fillets, use a fork to shred the salmon (discard skin) before adding it to the bowls.
Set out quinoa, broccolini, beans / onions, olives, tomatoes, salmon, and sauce and customize bowls at the table. Enjoy!

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