I’ve said it before, but it bears repeating: kale is meh but baby kale is far more palatable. It wilts down much better than regular kale but, unlike spinach, doesn’t wilt down to absolutely nothing. IMO, it’s a much better way to get in all those kale-y nutrients. Because it wilts better, I knew it would incorporate well into a grain, which could then be used as the base for a recent bowl night. Topped with salmon for even more health benefits.
Set quinoa to cook and throw some salmon in the oven at the same time. Both should take about 20-25 minutes to cook. I topped my salmon with Trader Joe’s Ajika Georgian spice blend and salt. If you don’t have that spice blend, some garlic powder and smoked paprika will give you similar vibes. while those items cook away, sauté one bag of baby kale in oil with some salt. This is also a good time to mix up your tahini yogurt sauce by combining plain Greek yogurt, tahini, the juice of a lemon, minced garlic (optional), salt, and pepper. When the baby kale is done, mix it directly into the quinoa for a killer base to your bowl. Serve with the salmon, creamy tahini sauce, pickled red onion (I had leftover from Taco Tuesday), and sliced almonds.
Key takeaway: tahini sauce is good, tahini yogurt sauce is better. I was happy to put much more than a dollop in my bowl. Overall, this was one of the healthier bowls I’ve made but it was deeply satisfying. It definitely joined the zero leftover club.