Quinoa Kale Bowls with Tahini Sauce and Salmon

Ingredients

• 1 cup white quinoa
• 1 bunch Lacinato, Tuscan or dinosaur kale, thick stems removed and thinly sliced
• 1 medium carrot, peeled and thinly sliced
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• Olive oil
• Sea salt
• 2 cups cooked chickpeas, rinsed and drained if canned
• ¼ cup dried currants, cranberries or cherries
• 1 tablespoon hemp seeds (optional)
• Four 4-ounce sockeye salmon fillets (skin on)

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