Harvest Quinoa Bowl with Honey Cinnamon Salmon & Turmeric Tahini
- por Seatopia
Guest recipe Paid partner
Recipe by @casawellhealth
Erica Casavecchia, MS, cooking with our Atlantic Salmon
Makes 2 bowls · about 40 minutes · gluten- and dairy-free
One of Erica’s favorite fall recipes: a harvest quinoa bowl with honey cinnamon salmon and a bright turmeric tahini. Quinoa and lentils, roasted delicata squash, carrots and Tuscan kale, topped with roasted salmon and cashews. The warm, grounding spices make it a fall staple, and it is gluten- and dairy-free.
“It’s so hard to find good seafood in NYC, which is why I always have Seatopia stocked up in my freezer,” Erica says. She uses our Atlantic Salmon, her favorite fish to cook with.
At a glance
About 40 minutes
The squash and the salmon roast at 400°F at the same time while you cook the quinoa and lentils and whisk the tahini.
Makes 2 bowls
From two portions of Atlantic Salmon (one 2-Pack, two 6 oz portions), cut into bite-sized pieces.
Build your own
Quinoa, lentils, squash, carrots, kale and salmon, then cashews and a drizzle of turmeric tahini.
Gluten- and dairy-free
As written. Check the labels on your tahini and spices if you are cooking for an allergy.
Build your bowl
How Erica builds hers.
Everything is cooked separately and comes together in the bowl. Get the squash and the salmon into the oven first, and the rest is done by the time they come out.
Quinoa & lentils The base
Step 1Cook them separately and set them aside. Half a cup of each per bowl.
Roasted delicata The sweet part
Step 2Thin slices, olive oil, sea salt and garlic powder, roasted at 400°F for 15–20 minutes until soft.
Carrots & kale The fresh part
Step 3Grated or pre-cut carrots, and Tuscan kale washed and sliced into thin ribbons.
Honey cinnamon salmon The center
Step 4Bite-sized pieces of Atlantic Salmon, coated in honey, cinnamon and sea salt and roasted at 400°F.
Cashews & tahini The finish
Step 5Dry-roasted cashews on top, then the turmeric tahini drizzled evenly over everything.
Arrange each part in its own section of the bowl, then drizzle the tahini over all of it.
Harvest Quinoa Bowl with Honey Cinnamon Salmon & Turmeric Tahini
Erica Casavecchia
15 minutes
20 minutes
One of Erica's favorite fall recipes: a harvest quinoa bowl with honey cinnamon salmon and a bright turmeric tahini. Quinoa and lentils, roasted delicata squash, carrots and Tuscan kale, topped with roasted salmon and cashews. The warm, grounding spices make it a perfect fall staple. Gluten- and dairy-free.
Ingredients
For the Harvest Bowl
- 2 portions Seatopia Atlantic Salmon (one 2-Pack, two 6 oz portions), thawed
- 1 tbsp honey
- 1 tsp cinnamon
- ½ cup cooked quinoa
- ½ cup cooked lentils
- ½ cup chopped or grated carrots
- 1 cup Tuscan kale
- 1 delicata squash
- Olive oil, for the squash
- ½ cup dry-roasted cashews
- Garlic powder
- Sea salt
For the Turmeric Tahini
- ½ cup tahini
- 1 tbsp lemon juice
- 1 tsp maple syrup
- 2 tsp turmeric
- ¼ tsp onion powder
- ¼ tsp garlic powder
- A sprinkle of salt
- ¼ cup water
Directions
- Cook the quinoa and lentils. Prepare and cook the quinoa and lentils separately, and set them aside.
- Roast the delicata squash. Heat the oven to 400°F. Halve the squash lengthwise, scoop out the seeds and cut it into thin pieces. Coat evenly with olive oil, spread on a parchment-lined baking sheet and season with sea salt and garlic powder. Roast for 15–20 minutes, until soft.
- Prep the carrots and kale. Use pre-cut carrots or grate them into small pieces. Wash the kale, cut it into thin pieces and set it aside.
- Make the honey cinnamon salmon. Cut each portion of salmon into 4–5 small pieces. Coat evenly with about 1 tbsp of honey, then season with a sprinkle of sea salt and 1 tsp of cinnamon. Roast at 400°F for 15–20 minutes, until cooked to your liking.
- Make the turmeric tahini. Whisk together the tahini, lemon juice, maple syrup, turmeric, onion powder, garlic powder and salt, then whisk in the water a little at a time until smooth and pourable.
- Assemble. Divide the quinoa, lentils, squash, carrots, kale and salmon between two bowls. Top with cashews and drizzle the turmeric tahini evenly over everything. Buon appetito!
Everything on this plate
Our Atlantic Salmon is the star. Steelhead is the swap for a milder, more delicate piece, and King Salmon is the richest of the three. The rest is quinoa, lentils, a delicata squash, carrots, Tuscan kale, dry-roasted cashews, honey, cinnamon, tahini, a lemon, maple syrup, turmeric, onion and garlic powder.
$12.42
/serving
A buttery well marbled classic - ideal for everyday
$18.13
/serving
Buttery, vibrant, and clean. Perfect pan-seared or sliced for sashimi.
$26.17
/serving
Unapologetically rich and velvety—Ōra King salmon, the gold standard for celebratory seafood
The turmeric tahini
Bright, bold, and whisked in a bowl.
Half a cup of tahini, a tablespoon of lemon juice, a teaspoon of maple syrup, two teaspoons of turmeric, a quarter teaspoon each of onion and garlic powder, a sprinkle of salt and a quarter cup of water.
1
Whisk everything but the water
Tahini, lemon, maple, turmeric, onion powder, garlic powder and salt. It will seize up and thicken at first. That is normal.
2
Loosen it with water
Add the water a little at a time, whisking between additions, until it is smooth and pourable.
3
Drizzle it over everything
Taste and add more lemon or salt if it needs it, then drizzle it evenly over the whole bowl.
Swaps that work
Erica’s bowl is a starting point. Swap in whatever is in season or in your pantry.
| As written | Easy swap | What changes | |
|---|---|---|---|
| The fish | Atlantic Salmon | Steelhead | Milder and more delicate; check it a few minutes sooner |
| The squash | Delicata squash | Butternut squash or sweet potato | Peel it and cut it into cubes; it may need a few more minutes |
| The grain | Quinoa | Brown rice or farro | Chewier; farro contains gluten |
| The greens | Tuscan kale | Baby spinach or arugula | More tender; add them just before serving |
| The crunch | Dry-roasted cashews | Toasted pumpkin seeds | Nut-free and just as fall |
| The glaze | Honey | Maple syrup | Earthier and a little thinner |
Small pieces, roasted at 400°F
Thaw the salmon in the fridge overnight in its sealed pack, then pat it dry. Cut each portion into 4–5 small pieces, toss them with about a tablespoon of honey until evenly coated, and season with a sprinkle of sea salt and a teaspoon of cinnamon. Spread them on a parchment-lined baking sheet and roast at 400°F for about 15–20 minutes, until done to your liking. The FDA conservatively suggests cooking seafood to an internal temperature of 145 °F.
Atlantic Salmon, tested and published
Each pack holds skin-off 6 oz portions of Atlantic Salmon, blast-frozen and vacuum sealed.
Our Atlantic Salmon tested at 709 mg EPA and 1,254 mg DHA per 6 oz portion. Values vary by sample and season. Low mercury, tested to a tenth of the FDA action level. No microplastics detected in third-party testing.
Every supplier is third-party tested for nutrition, mercury and microplastics, then randomly audited to ensure consistent compliance with the Seatopia Standard. Farms named, panels published.
Harvest quinoa bowls, answered
How do I know when the salmon is done?
Small pieces cook quickly. Erica roasts them for 15–20 minutes at 400°F, until done to her liking: check at 12. The FDA conservatively suggests cooking seafood to an internal temperature of 145 °F.
How do I thaw the salmon?
In the refrigerator, in its sealed pack, overnight. Never on the counter or in warm water. Pat it dry before you cut and season it, so the honey coats it evenly.
Do I need to peel the delicata?
No. Delicata skin is thin and softens in the oven. Halve it lengthwise, scoop out the seeds, and cut it into thin half-moons.
Can I make it ahead?
Yes. Cook the quinoa and lentils, roast the squash and whisk the tahini ahead, and keep them in the fridge separately. The tahini thickens as it sits: loosen it with a splash of water. Roast the salmon fresh, or reheat it gently.
Is it gluten- and dairy-free?
As written, yes. Check the labels on your tahini, spices and cashews if you are cooking for an allergy, and swap the cashews for pumpkin seeds if you need it nut-free.
How do I make it for four?
Use a 4-Pack of Atlantic Salmon and double everything else. Use two baking sheets so the squash and salmon roast instead of steaming.
More seafood to cook this week
Recipes from our kitchen and from the people who cook with us.
