In order to bring you the best organic produce, some ingredients may differ from those depicted.

Salmon tikka masala over rainbow quinoa

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Pescatarian, No Added Sugar, Protein Plus

2 Servings, 680 Calories/Serving

20 Minutes

Loaded with legendary flavors, our twist on tikka masala stars pan-seared salmon and superfood quinoa in a rich curry sauce of turmeric, coriander, and garam masala.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ cup rainbow quinoa
Seafood options:
2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
10 ounces wild jumbo shrimp
1 organic red onion
1 cup diced fire-roasted tomatoes
4 or 5 sprigs organic fresh cilantro
2 tablespoons tikka masala spice blend
¼ cup coconut milk

Nutrition per serving

Calories 680, Total Fat 37g (47% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 350mg (15% DV), Total Carb. 47g (17% DV), Fiber 8g (29% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 41g
Contains: Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the quinoa

Rinse the quinoa.

In a small sauce pot, combine the quinoa and 1 cup [2 cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the rest of the meal.

Prep and start cooking the seafood

Salmon:

Pat the salmon dry with a paper towel; season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 3 to 5 minutes. Turn and cook until the flesh is starting to turn opaque but not yet cooked through, 1 to 2 minutes.

Shrimp:

Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until starting to turn firm but not yet cooked through, about 1 minute per side.

Transfer the seafood to a plate and cover to keep warm. Do not clean the pan.

While the seafood is cooking, prepare the remaining ingredients.

Prep the remaining ingredients

Peel and coarsely chop the onion.
Drain the tomatoes over a small bowl, reserving the juices. Transfer the tomatoes to another small bowl and mash with a fork, then add to the reserved juices.
Coarsely chop the cilantro for garnish.

Make the tikka masala sauce; finish cooking the seafood

In the same pan used for the seafood, if dry, add 2 teaspoons [4 tsp] oil. Warm over medium-high heat until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Stir in 1½ tablespoons [3 TBL] tikka masala spice blend (or more to taste) and cook until fragrant, about 1 minute.

Add the tomatoes and juices and ¼ cup [½ cup] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the tomatoes break down, 4 to 5 minutes. Add the coconut milk and seafood and bring to a simmer, then reduce the heat to low and simmer until thickened and the seafood is cooked through, 2 to 3 minutes.

Serve

Transfer the quinoa to individual bowls. Top with the seafood and spoon over the tikka masala sauce. Garnish with the cilantro and serve.

Kids Can!

Rinse the quinoa.
Measure the water for the quinoa.
Measure the water for the sauce.
Time the cooking.
Garnish with the cilantro.

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