Healthy Quinoa Bowls with Kale, Carrots and Tahini Turmeric Dressing

For the quinoa bowls:

• 200 grams or 1 cup quinoa
• 400 ml or 2 cups water
• salt
• 2 medium-sized carrots
• vegetable oil
• 1/2 teaspoon ground coriander
• 2 cardamom pods ground
• 1 tablespoon honey or agave syrup for vegan
• 200 grams or 7 oz curly kale
• 2 cloves garlic
• 1 small red chilli pepper
• 1 teaspoon fresh ground ginger
• 1 tablespoon fresh ground turmeric or 1 teaspoon dried
• a handful cashew nuts
• 1 tablespoon sesame seeds to serve

For the dressing:

• 1 clove garlic
• 1 tablespoon tahini paste
• 1 teaspoon lemon juice
• 6 tablespoons Greek yogurt or vegan cashew yoghurt
• 2 tablespoon olive oil
• 1 tablespoon fresh ground turmeric or 1 teaspoon dried
• salt
• black pepper