Rinse quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.

Blanch Broccoli

In a pot of boiling water, blanch broccoli florets for 2-3 minutes. Drain and chop finely.

Mix Ingredients

In a bowl, combine cooked quinoa, chopped broccoli, onion, garlic, cumin, coriander, salt, pepper, and olive oil. Stir in toasted pine nuts.

Shape Kibbeh

Form the mixture into small patties or balls. Set aside.

Prepare the Pepitas

Toast Pepitas

In a skillet over medium heat, combine pepitas, olive oil, salt, and smoked paprika. Toast for 5-7 minutes or until golden brown. Set aside.

Prepare the Labneh

Make Labneh

In a bowl, mix Greek yogurt with salt. Place a cheesecloth over a strainer and pour the yogurt mixture in. Let it drain for at least 2 hours in the refrigerator.

Serve Labneh

Drizzle with olive oil before serving.

Prepare the Charmoula

Mix Charmoula

In a bowl, combine parsley, cilantro, garlic, cumin, paprika, lemon juice, olive oil, and salt. Mix well and set aside.

Cook the Salmon

Prepare Salmon

Preheat the oven to 400°F (200°C). Season salmon fillets with olive oil, salt, and pepper.

Bake Salmon

Place the salmon on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until cooked through. Top with lemon slices before serving.

Assemble the Dish

Serve

On a plate, layer the broccoli quinoa kibbeh, top with cooked salmon, sprinkle with toasted pepitas, and drizzle with labneh and charmoula.