Quinoa Bowl With Tahini & Kale | Cook For Your Life

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Quinoa Bowl With Tahini & Kale

Name: Quinoa Bowl With Tahini & Kale
Prep time: 20

(7 votes, average: 4.29 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

13 ingredients

Cooked quinoa is a wonderful standby if you want to eat something nutritious in a hurry. This delicious Quinoa Bowl with Tahini & Kale dish is the reason we usually recommend cooking extra quinoa....

1 teaspoon minced shallot
1 tablespoon olive oil
1 tablespoon tahini
1 tablespoon fresh lemon juice or cider vinegar
Salt, to taste
3 cups finely chopped kale leaves
3 cups cooked Basic Quinoa
¼ cup plain Greek yogurt
½ medium avocado, diced
2 tablespoons chopped olives
2 tablespoon raisins
Fresh pepper, to taste
Chopped cilantro or mint (optional)

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Nutrition Facts

Calories

605 cals

Fat

19 g

Saturated Fat

3 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

8 g

Carbohydrates

91 g

Sugar

4 g

Fiber

12 g

Protein

21 g

Sodium

479 mg

Directions

In a small bowl whisk together the shallot, olive oil, tahini, lemon juice or vinegar, and salt. Add the chopped kale, and stir to mix well. Let sit for at least 10 minutes.
Evenly divide the quinoa between 4 bowls. Top each bowl evenly with the kale, then 1 tablespoon of plain yogurt, diced avocado, chopped olives and raisins. Top with some freshly ground pepper and chopped herbs. Serve at room temperature.

Chef Tips

1 cup of quinoa will give you 2 cups cooked. If you’re cooking the quinoa from scratch and need some help, check out our Basic Quinoa recipe below.

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society