Salmon and Chickpea Quinoa Bowl
Enjoy this fragrant, slightly sweet and hearty one-dish dinner that is nutrient-dense and packed with protein.
Recipe - Downers Grove, IL
Salmon and Chickpea Quinoa Bowl
Prep Time25 Minutes
Servings4
Cook Time28 Minutes
Calories557
Ingredients
1/4 cup sliced almonds
1/2 cup white quinoa, rinsed and drained
2 cups canned Fresh Thyme organic garbanzo beans, rinsed and drained
1/3 cup finely chopped green onions
1/4 cup Fresh Thyme extra virgin olive oil
3 Tbsp. fresh lemon juice
1 1/2 tsp. lemon-pepper seasoning, divided
1 tsp. Fresh Thyme Dijon mustard
1 tsp. lemon zest
1/2 tsp. minced garlic
Fresh Thyme fine sea salt to taste
1/3 cup dried cranberries
1/3 seedless cucumber, chopped
4 (5 oz.) salmon fillets
1/2 lemon, sliced
2 Tbsp. flat-leaf parsley leaves
Directions
- Preheat oven to 350˚F. Place sliced almonds on a baking sheet. Bake for 3 to 5 minutes or until toasted. Set aside.
- In a medium saucepan, bring 1 cup of water to a boil. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Cool slightly. Stir in beans and green onions.
- In a small bowl, whisk together olive oil, lemon juice, 1 tsp. lemon-pepper seasoning, mustard, lemon zest, garlic, and salt. Stir into quinoa mixture.
- Preheat broiler with oven rack 6 inches from heat. Place salmon skin sides down on foil-lined baking sheet. Season with remaining ½ tsp. lemon-pepper seasoning. Broil salmon for 6 to 8 minutes or until salmon flakes with a fork.
- Serve quinoa mixture in bowls topped with salmon, dried cranberries, toasted almonds, cucumber, lemon slices, and parsley.
Nutritional Information
Each serving contains: 557 calories, 29 g fat, 4 g saturated fat, 0 g trans fat, 91 mg cholesterol, 298 mg sodium, 39 g carbohydrates, 8 g fiber, 10 g sugar, 39 g protein. Daily values: 11% vitamin A, 36% vitamin C, 7% calcium, 20% iron.
25 minutes
Prep Time
28 minutes
Cook Time
4
Servings
557
Calories
Shop Ingredients
Makes 4 servings
Made With Sliced Almonds Tub - 6.5 Ounce
$7.99$1.23/oz
Lundberg Organic Antique White Quinoa - 1 Pound
Sale
$8.49 was $9.99$8.49/lb
Fresh Thyme Organic Garbanzo Beans - 15 Ounce
$1.29$0.09/oz
Green Onions - 1 Each
$0.99
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
$14.99$0.44/oz
Lemons - 1 Each
$0.99
Not Available
Fresh Thyme Organic Dijon Mustard - 10 Fluid ounce
$2.49$0.25/fl oz
Lemons - 1 Each
$0.99
Garlic - 1 Each
2 for $1.00
$0.50 was $0.69
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
Made With Dried Sweetened Cranberries Tub - 7.25 Ounce
$5.99$0.83/oz
Mini Seedless Cucumbers - 16 Ounce
Sale
$1.99 was $2.99$0.12/oz
Pier 33 Coho Salmon Fillet - 1 Pound
$11.99 avg/ea$11.99/lb
Lemons - 1 Each
$0.99
Italian Parsley - 1 Each
$0.99
Nutritional Information
Each serving contains: 557 calories, 29 g fat, 4 g saturated fat, 0 g trans fat, 91 mg cholesterol, 298 mg sodium, 39 g carbohydrates, 8 g fiber, 10 g sugar, 39 g protein. Daily values: 11% vitamin A, 36% vitamin C, 7% calcium, 20% iron.
Directions
- Preheat oven to 350˚F. Place sliced almonds on a baking sheet. Bake for 3 to 5 minutes or until toasted. Set aside.
- In a medium saucepan, bring 1 cup of water to a boil. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Cool slightly. Stir in beans and green onions.
- In a small bowl, whisk together olive oil, lemon juice, 1 tsp. lemon-pepper seasoning, mustard, lemon zest, garlic, and salt. Stir into quinoa mixture.
- Preheat broiler with oven rack 6 inches from heat. Place salmon skin sides down on foil-lined baking sheet. Season with remaining ½ tsp. lemon-pepper seasoning. Broil salmon for 6 to 8 minutes or until salmon flakes with a fork.
- Serve quinoa mixture in bowls topped with salmon, dried cranberries, toasted almonds, cucumber, lemon slices, and parsley.