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Dinner recipe · from the recipe book

Za'atar-Style Salmon Quinoa Bowls with Tahini

Flaky oregano-and-sumac-style lemony salmon over fluffy quinoa with crisp cucumber, juicy tomatoes and a creamy, garlicky tahini drizzle.

Za'atar-Style Salmon Quinoa Bowls with Tahini

Ingredients

  • 1⅓ cups240 gQuinoa, dryrinsed
  • 2¼ cups540 gWater
  • 1¼ lb560 gSalmon filletcut into 4 fillets
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 2 tbsp30 gOlive oil
  • 1 tbsp3 gDried oregano
  • 1 tsp2 gGround cumin
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2⅓ cups sliced250 gCucumberdiced
  • 1⅔ cups250 gCherry tomatoeshalved
  • ½ medium50 gRed onionthinly sliced
  • ⅓ cup chopped20 gFresh parsleychopped
  • ¼ cup60 gTahini
  • ¼ cup60 gLemon juice
  • 1 clove3 gGarlicgrated

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Bring the quinoa and 360 g of the water to a boil in a saucepan, cover, simmer 15 minutes, then rest off the heat 5 minutes and fluff.
  3. Meanwhile, stir together the oregano, cumin, paprika, salt and black pepper in a small bowl.
  4. Toss the chickpeas with half the olive oil and half the spice mix and spread them on one side of the sheet pan; roast 10 minutes.
  5. Rub the salmon with the remaining olive oil and the remaining spice mix, add it to the pan beside the chickpeas, and roast 12 to 14 minutes until the salmon reaches 145°F (63°C) and flakes.
  6. While the pan roasts, whisk the tahini, garlic, half the lemon juice and the remaining 180 g of water until smooth and pourable.
  7. Toss the cucumber, cherry tomatoes, red onion and parsley with the remaining half of the lemon juice.
  8. Divide the quinoa among four bowls, top with the cucumber salad, chickpeas and salmon, and drizzle with the tahini sauce.

Contains: Fish, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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