Salmon, Quinoa, & Kale: Cooking for Wellness at NYU Langone

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still nutritious.

quinoa

🥗Healthier: farro

💰Cheaper: rice

Rice is a budget-friendly alternative that pairs well.

avocado

🥗Healthier: hummus

💰Cheaper: mashed peas

Mashed peas provide creaminess at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and suitable for roasting.

Preheat the oven to 300 degrees F.

In a large bowl, gently massage the kale with the olive oil, salt, and pepper. Lay the leaves flat on a sheet pan and bake for 12 to 15 minutes.

On a separate sheet pan, spread the pine nuts in a flat, even layer. Transfer to the oven and toast for 8 to 10 minutes, until they begin to turn golden.

For the quinoa, add olive oil to a 6-quart saucepan and heat over medium. Add the mushrooms and cook until browned, and then lightly season with salt and pepper. Reduce heat and add the scallions. Sweat until soft. Add the quinoa and toast for another 2 minutes, then add the water. Allow water to come up to a simmer, reduce heat to lowest setting, and cover. Continue to cook until all the remaining liquid is gone. When the quinoa is finished, add the pine nuts and gently fold together.

For the salmon, heat a sauté pan over medium heat and add the olive oil. Season the salmon pieces with salt and pepper on both sides and add to pan. Cook on each side about 3 minutes.

To assemble the bowls, add 1 cup of quinoa to the bottom of each bowl. Add 2/3 cup crispy kale, and then place the salmon on top. Drizzle with sriracha sauce and garnish with fresh cilantro leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens