Begin by cooking the quinoa according to the package instructions. Typically, this involves rinsing the quinoa, then combining it with water in a pot. Bring it to a boil, then reduce to a simmer and cover until fluffy.
While the quinoa is cooking, heat a skillet over medium heat and add the olive oil. Season the skinless salmon with kosher salt, black pepper, and minced garlic. Place the salmon in the skillet and cook for about 4-5 minutes on each side, or until it flakes easily with a fork. Remove from the heat and let it rest.
In the same skillet, add the chopped kale and shredded carrots. Sauté for about 3-4 minutes until the kale is wilted and vibrant in color. You can add a splash of water if necessary to help steam the kale.
In a mixing bowl, combine the Greek yogurt, lemon juice, finely grated garlic, lemon zest, and kosher salt. Mix well until smooth and creamy.
To assemble your Skinny Salmon, Kale, & Cashew Bowl, start with a base of cooked quinoa. Top it with the sautéed kale and carrots, followed by the cooked salmon. Drizzle the Greek yogurt dressing over the top and sprinkle with chopped cashews for added crunch.
