Quinoa Kale Bowl
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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) |
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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.
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.
