Salmon tikka masala over rainbow quinoa

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

Salmon tikka masala over rainbow quinoa


Salmon tikka masala over rainbow quinoa

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Pescatarian, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 650 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. 

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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
  • Seafood options:
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 10 ounces wild jumbo shrimp
  • 1 organic red onion
  • ¾ cup diced fire-roasted tomatoes
  • 4 or 5 sprigs organic fresh cilantro
  • 1½ teaspoons curry powder
  • 1 teaspoon granulated garlic
  • Tikka masala spice blend
  • ¼ cup coconut milk

Nutrition per serving

Calories 650, Total Fat 35g (45% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 400mg (17% DV), Total Carb. 46g (17% DV), Fiber 7g (25% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 38g
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.


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

For salmon:

Pat the fish 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 fish and cook until lightly browned, 4 to 5 minutes. Turn and cook until the flesh is starting to turn opaque but not yet cooked through, 1 to 2 minutes. 


For 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 the curry powder, granulated garlic, and tikka masala spice blend 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, 3 to 5 minutes.


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.