Recette Greek-Style Sheet Pan Salmon by K for Katrine
K for Katrine & Margaux at Expo Manger Santé 2025: Celebrating Local Flavours!
In 2025, Katrine and her daughter Margaux delight audiences at Expo Manger Santé in Montreal and Quebec City with their unique Moroccan Chickpea Bowl. Crafted with local ingredients like our flavourful tomatoes, Gourma’s fine herbs, and Maison Orphée oils, this dish celebrates freshness and culinary creativity. An authentic recipe that highlights Quebec’s expertise! 🌿🍅🥣✨
Recipe by: K for Katrine
Photo Credit: Ariel Tarr
Ingredients
Chickpea & Cherry Tomato Mix
- 3 tbsp (45 ml) olive oil – Maison Orphée
- 2 red onions, quartered
- 5 thyme sprigs – Gourma
- 3 cups (420 g) SAVOURA cherry tomatoes (Cerizo or Mini apéro)
- 2 garlic cloves, minced
- 1 tsp (5 ml) paprika
- 1/2 tsp (2.5 ml) cumin
- 1 can (540 ml) chickpeas, rinsed and drained
- 1/2 cup (60 g) roasted almonds, chopped
- 3/4 tsp (3.75 ml) salt
- Pepper to taste
Creamy Lemon Sauce
- 1/2 cup (125 ml) Belsoy soy cream
- Zest of 1/2 lemon + juice of 1 small lemon
- 1 garlic clove, minced
- 1/2 tsp (2.5 ml) salt
Garnish
- 3 cups (585 g) cooked quinoa
- 1/4 cup (10 g) fresh mint, finely chopped – Gourma
- 1/4 cup (10 g) fresh parsley, finely chopped – Gourma
Preparation
Chickpea & Cherry Tomato Mix
- In a non-stick skillet, sauté onions, cherry tomatoes, and thyme over high heat with olive oil for 10 minutes, stirring occasionally.
- Reduce the heat to medium, add the garlic, spices, chickpeas, almonds, salt, and pepper, and continue cooking for another 3 minutes.
Creamy Lemon Sauce
- In a small bowl, mix all sauce ingredients until well combined.
Assembly
- Divide the quinoa into 4 bowls. Serve with the chickpea mixture, creamy lemon sauce, mint, and parsley.
