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Quinoa Bowl With Tahini & Kale

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 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)

Nutrition Facts


605 cals


19 g

Saturated Fat

3 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

8 g


91 g


4 g


12 g


21 g


479 mg


  1. 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.
  2. 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.

Registered Dietitian Approved

All our recipes are created by chefs and 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.

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