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Quinoa Kale Bowl

This Quinoa Kale Bowl makes a great lunch or dinner. Actually, it's great for breakfast as well. Adding some protein in the form of chicken or fish makes a great addition. There are several kinds of quinoa available - red, white, and black. Then there are combos such as tri-colored and rainbow. I prefer the tri-colored in this dish because, to me, it has a great combination of flavor and texture. The sauce I use in this recipe is spicy, so I don't add any additional seasonings.
The following recipe makes one serving.

1 cup tri-colored quinoa, cooked
1-2 handfulls of kale, washed and chopped
1/2 onion, chopped into large pieces
1T coconut oil
sauce (see below)

A combination of quinoa and warm kale topped with tahini sauce served in a large handmade bowl. The bowl rests on a southwest influenced cloth.
Bowl: http://www.willisingleton.com/
Saute the onion in the coconut oil until it's soft and translucent. Add however many handfuls of kale you desire (it does cook down). For tender and tasty kale, check out my EASY KALE instructions.

While the kale is cooking, heat the quinoa and place it in a bowl. Add the onion kale mixture on top. Drizzle with the sauce and be prepared to be delighted! Again, you can add chicken, fish, tofu, or an egg if you're so inclined.

Sauce
1/4 cup tahini
2 tablespoons maple syrup
2 tablespoons siracha
1 tablespoon soy sauce or liquid aminos
1/2 tablespoon grated fresh ginger (can use powdered ginger)
1/2 clove chopped fresh garlic (can use powdered garlic)
3-4 Tablespoons water

Stir these ingredients together and drizzle the desired amount on top of the Quinoa Kale Bowl.
This sauce will keep in the fridge for a day or so.

Note: This sauce is not my own original recipe, but I do not recall it's source. If anyone is familiar with who this may belong to, please let me know so I can credit them. I found it with a recipe for tofu which is itself quite delicious.

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  • Home
  • Services
    • Coaching
    • Coaching Fees & Packages
    • Complimentary Consultation
  • About
  • Testimonials
    • Coaching Testimonials
    • Group Coaching Testimonials
    • Class & Workshop Testimonials
  • Workshops
    • A Diet's Promises - A DIY Workshop
    • New Moon Series >
      • Goddess in the Kitchen
      • Breaking Up with Dieting
    • Empowering Yourself Through Your Relationship with Food
    • Workplace Workshops
  • Blog
  • Recipes
    • Breakfast >
      • Eggs Poached over Spinach
      • Slow Cooker Oatmeal
      • Overnight Oatmeal
    • Salads >
      • Beet Salads
      • Broccoli Salad
      • Curried Quinoa
      • Kale Salad
      • Quinoa Salad
      • Spicy Apple Salad
      • Warm Spinach Salad
    • Soups >
      • Carrot Ginger Soup
      • Cauliflower Soup
      • Chunky Mushroom Soup
    • Vegetable Dishes >
      • Basil Pesto
      • Brussel Sprouts
      • Easy Kale
      • Fermented Carrots with Ginger
      • Hummus
      • Red Cabbage with Apples
      • Riced Cauliflower
      • Tomato Sauce
    • Entrees >
      • Eggplant Strata
      • Mushroom Risotto and Scallops
      • Quinoa Kale Bowl
      • Scallops with Pea Puree
    • Nut Butters, Seeds & Milks >
      • Almond Butter
      • Almond Crackers
      • Almond Flour
      • Almond Milk
      • Cashew Nut Butter
      • Chia Seed Pudding
      • Coconut Milk
      • Soaking Nuts and Seeds
    • Turmeric Ginger Tea >
      • Golden Paste
  • Resources
    • Newsletter
  • Contact