Citrusy quinoa bowls with salmon and wilted greens

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

Citrusy quinoa bowls with salmon and wilted greens

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 590 Calories/Serving

20 Minutes

Summertime in a bowl. We combine greens, quinoa, salmon, and a citrus dressing for a 20-minute meal you’ll want to pack for lunch the next day, too.

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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
  • 2 organic celery ribs
  • 2 tablespoons apple cider vinegar
  • ½ cup cooked chickpeas
  • 4 or 5 sprigs organic fresh cilantro
  • 2 ounces organic shredded kale or other leafy greens
  • 1 teaspoon chili powder
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • Sunbasket creamy citrus dressing (paleo mayo - orange juice - lemon juice - scallions)
Shine from the Inside Out
Decision fatigue is a real thing! After a long morning at work, it can be easier to opt for a not-so-healthy meal. To avoid that, limit the decisions you have to make at lunchtime by planning ahead, such as packing dinner leftovers for the next day’s lunch. Prepping meals at home saves time, protects your wallet, and lets you take control of what’s in your food.
Grill It
Prepare a medium-hot fire in a grill. Set the fish on the grill directly over the heat (skin side down for the skin-on salmon or snapper) and cook, turning once, until the fish is opaque and flaky (and the salmon or snapper skin is crisp), about 5 minutes per side.

Make It Ahead
The quick-pickled celery (Step 2) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, let it come to room temperature as you proceed with the rest of the recipe.

Nutrition per serving

Calories 590, Total Fat 27g (35% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 280mg (12% DV), Total Carb. 44g (16% DV), Fiber 7g (25% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 40g
Contains: Eggs

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.

Instructions

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

Wash produce before use

1

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.
While the quinoa cooks, prepare the rest of the meal.

2

Quick-pickle the celery

  • Thinly slice the celery on the diagonal.
In a small sauce pot, bring the apple cider vinegar and 2 tablespoons [¼ cup] water to a boil. Remove from the heat, add the celery, and season with salt and pepper. Cover and let stand, stirring occasionally, while you prepare the rest of the meal.

3

Cook the kale and chickpeas

  • Rinse the chickpeas; pat dry with a paper towel.
  • Remove any coarse stems from the cilantro sprigs; set aside the cilantro for garnish.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Stir in the kale, season with salt and pepper, and cook until just wilted, 1 to 2 minutes. Transfer to a plate. Add the chickpeas and chili powder to the pan, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until the chickpeas are slightly crisp, 3 to 4 minutes. Transfer to a plate. Wipe out the pan.

4

Prep and cook the fish

Prep and cook instructions are almost identical for all fish options.
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the fish (skin side down for skin-on salmon or snapper) and cook until lightly browned (and the salmon or snapper skin is crisp), 4 to 5 minutes for skin-on salmon or snapper and 3 to 5 minutes for skinless salmon. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes for skin-on salmon or snapper and 1 to 2 minutes for skinless salmon. Transfer to a plate to cool slightly, then cut the fish into 2-inch pieces (discarding the salmon or snapper skin if desired).

Serve

Transfer the quinoa to individual bowls and top with the chickpeas, kale, pickled celery, and fish. Drizzle each bowl with 1 tablespoon creamy citrus dressing and garnish with the cilantro. Serve the remaining dressing on the side.
Kids Can!
  • Rinse the quinoa.
  • Rinse the chickpeas and pat dry.
  • Remove the coarse stems from the cilantro.
  • Drizzle the quinoa bowls with the dressing.
  • Garnish with the cilantro.
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