5.0 from 3 votes
Healthy Quinoa Bowls with Kale, Carrots and Tahini Turmeric Dressing
Healthy Quinoa Bowls with Kale, Carrots and Tahini Turmeric Dressing: seasonal healthy and gluten-free dinner. Delicious, well-balanced and flavorful dish.
Cook Time
mins
Total Time
35 mins
Servings: 4 servings
Calories: 373 kcal
Course:
Main Course
Cuisine:
Middle Eastern
Ingredients
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
Instructions
- Combine quinoa with water and a pinch of salt in a pot over medium heat. Bring to a boil and cover with a lid, reducing heat to low. Let it simmer for 15 minutes and then drain.
- Meanwhile, peel and slice carrots. In a wok or a large skillet, heat a lug of vegetable oil over medium-high heat. Add carrots and stir-fry for 1 minute. Add coriander, ground cardamom, salt, black pepper and 2 tablespoons water. Reduce the heat to medium-low, cover and simmer for 5 minutes. Add honey (or syrup) and simmer until the liquid evaporates, about 2 more minutes. Transfer to a plate.
- Roughly chop kale. Finely chop garlic and red chilli pepper and grind fresh turmeric (if using, wear rubber gloves!!!). Put your wok or skillet back to the stove over medium-high heat. Heat a lug of vegetable oil and add garlic, red chilli pepper, ground ginger and gound fresh turmeric (or dry). Stir-fry for 2 minutes. Add kale to the wok or skillet. Mix everything together, reduce the heat to medium-low and add 3 tablespoons of water. Cover with a lid and let simmer for 3 minutes. Uncover and stir-fry until the liquid evaporates. Add quinoa and carrots and stir-fry for 3 more minutes.
- Roast cashew nuts on a dry pan until golden.
- Make the dressing: finely chop garlic. Combine it with tahini paste, lemon juice, Greek yoghurt, olive oil, fresh ground turmeric, salt and pepper. Serve quinoa bowls with the dressing, toasted cashew nuts and sesame seeds. Enjoy!
Cup of Yum
Notes
- Refrigerate the leftovers for up to 3 days. Keep the dressing in a separate airtight container or jar.
Nutrition Information
Calories
373kcal
(19%)
Carbohydrates
50g
(17%)
Protein
13g
(26%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Cholesterol
1mg
(0%)
Sodium
56mg
(2%)
Potassium
786mg
(22%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
10210IU
(204%)
Vitamin C
80.3mg
(89%)
Calcium
173mg
(17%)
Iron
5.3mg
(29%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 373
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 50g | 17% |
| Protein | 13g | 26% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 1mg | 0% |
| Sodium | 56mg | 2% |
| Potassium | 786mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 10210IU | 204% |
| Vitamin C | 80.3mg | 89% |
| Calcium | 173mg | 17% |
| Iron | 5.3mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.