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Dark bowl filled with black quinoa and greens and a grilled salmon fillet topped with red sauce. Next to a blue and white striped napkin on a white background with rosemary sprigs and fresh lemon on the side.

Rosemary Salmon Quinoa Bowl

red quinoa, kale, sauce vierge, lemon

STARS

Season salmon with rosemary and roast until flaky. Serve it over a hearty bed of red quinoa mixed with sautéed kale. A traditional French sauce of tomatoes, olive oil, and garlic dresses the bowl along with a squeeze of fresh lemon.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Ingredients

Vierge Sauce

  • 1 shallot, minced
  • 1 garlic clove, mincde
  • 2 oil-packed anchovies, drained and minced
  • 1 lemon, zested
  • 1 tablespoon unseasoned rice vinegar
  • ½ cup olive oil
  • ¼ cup capers, drained
  • 2 tomatoes, diced
  • ½ teaspoon salt, to taste

Quinoa

  • 1 cup white quinoa
  • 1 teaspoon olive oil
  • ½ teaspoon salt

Salmon

  • 2 tablespoons minced rosemary
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 4 salmon fillets

Kale

  • 1 tablespoon olive oil
  • 1 bunch kale, destemmed and roughly chopped
  • ¼ teaspoon salt, to taste
  • 1 lemon, sliced into wedges
Directions
1
Preheat the oven to 400°F. 
2
In a bowl, combine the shallot, garlic, anchovies, lemon zest and rice vinegar. Rest for 30 minutes. Stir in the olive oil, capers, tomatoes and season with salt.   
3
In a small saucepan, bring the quinoa, olive oil, salt and 2 cups of water to a simmer. Reduce heat to low, cover and simmer for about 12 minutes, until the grains are tender and the water is absorbed.  
4
In a small bowl, combine the rosemary, olive oil and salt for the salmon. 
5
Place the salmon fillets on a baking sheet and coat with the rosemary oil. Roast until cooked through, 12-15 minutes. 
6
In a large skillet, heat the olive oil for the kale. Add the kale and sauté until wilted. Season with salt. Fold the kale into the quinoa. 
7
To serve, divide the quinoa and kale between plates. Top with salmon and drizzle with sauce. Serve with lemon wedges on the side.  

Rosemary Salmon Quinoa Bowl

red quinoa, kale, sauce vierge, lemon

STARS

Season salmon with rosemary and roast until flaky. Serve it over a hearty bed of red quinoa mixed with sautéed kale. A traditional French sauce of tomatoes, olive oil, and garlic dresses the bowl along with a squeeze of fresh lemon.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  40 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Vierge Sauce

  • 1 shallot, minced
  • 1 garlic clove, mincde
  • 2 oil-packed anchovies, drained and minced
  • 1 lemon, zested
  • 1 tablespoon unseasoned rice vinegar
  • ½ cup olive oil
  • ¼ cup capers, drained
  • 2 tomatoes, diced
  • ½ teaspoon salt, to taste

Quinoa

  • 1 cup white quinoa
  • 1 teaspoon olive oil
  • ½ teaspoon salt

Salmon

  • 2 tablespoons minced rosemary
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 4 salmon fillets

Kale

  • 1 tablespoon olive oil
  • 1 bunch kale, destemmed and roughly chopped
  • ¼ teaspoon salt, to taste
  • 1 lemon, sliced into wedges

Directions

1
Preheat the oven to 400°F. 
2
In a bowl, combine the shallot, garlic, anchovies, lemon zest and rice vinegar. Rest for 30 minutes. Stir in the olive oil, capers, tomatoes and season with salt.   
3
In a small saucepan, bring the quinoa, olive oil, salt and 2 cups of water to a simmer. Reduce heat to low, cover and simmer for about 12 minutes, until the grains are tender and the water is absorbed.  
4
In a small bowl, combine the rosemary, olive oil and salt for the salmon. 
5
Place the salmon fillets on a baking sheet and coat with the rosemary oil. Roast until cooked through, 12-15 minutes. 
6
In a large skillet, heat the olive oil for the kale. Add the kale and sauté until wilted. Season with salt. Fold the kale into the quinoa. 
7
To serve, divide the quinoa and kale between plates. Top with salmon and drizzle with sauce. Serve with lemon wedges on the side.