Ingredients
Method
Prepare the Quinoa and Chickpeas
- In a saucepan, bring 2 cups of water to a boil.
- Add 1 cup of rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
- Stir in the drained chickpeas and let them warm through for 2-3 minutes.
Cook the Salmon
- Season the salmon fillets with salt and pepper.
- In a skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the salmon fillets, skin-side down, and cook for 5-7 minutes per side, or until cooked through.
Make the Pesto
- In a food processor, combine basil, parmesan, pine nuts, and garlic.
- Pulse until finely chopped, then gradually add olive oil and lemon juice until smooth.
Assemble the Bowls
- Divide the quinoa and chickpea mixture among four bowls.
- Top each bowl with a salmon fillet, a generous spoonful of pesto, cherry tomatoes, and arugula.
Serve
- Drizzle with additional olive oil if desired and serve immediately.
- Enjoy your healthy and flavorful pesto salmon chickpea bowls!
Nutrition
Notes
Feel free to customize the toppings with your favorite vegetables or nuts for added texture.
