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Week of 6/10/19

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

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Za’atar Salmon Quinoa Bowl
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
Save recipe
63

Ingredients

Metric
Servings:
4
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

  1. 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)
  2. Broccolini / Onions / Olives - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Make sauce - Chop cilantro and garlic. Combine cilantro, garlic, honey, lemon juice, and sour cream. (Can be done up to 5 days ahead)
  4. Tomatoes - Slice tomatoes in half. (Can be done 1 day ahead)
  5. 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)
  6. Beans - drain and rinse.

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Make

  1. 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.
  2. 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.
  3. 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.
  4. If quinoa was made ahead, reheat in the microwave (reserve portion for Thursday if it was cooked at the same time).
  5. If you cooked whole salmon fillets, use a fork to shred the salmon (discard skin) before adding it to the bowls.
  6. Set out quinoa, broccolini, beans / onions, olives, tomatoes, salmon, and sauce and customize bowls at the table. Enjoy!

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