Sunday, March 19, 2017

Tahini Ginger Quinoa Bowl

Yield: 2-3 servings

1 cup quinoa
2 cups water
1 1/2 cups small cubed sweet potato
1 tbsp olive oil
1 cup finely chopped onions
1 cup chopped kale
2 cups fine chopped purple cabbage
1 tbsp chopped green onion
1 tbsp sesame seeds

1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. In a small pot, combine quinoa and water. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat.
3. Peel sweet potato and cut into evenly-sized cubes. Roast in oven for 15 to 20 minutes, or until tender. 
4. In a medium pan, heat olive oil over medium heat. Add onions and saute until translucent.
5. Add kale and cabbage and saute for 3 to 5 minutes, or until vegetables are tender but still have some crunch. 
6. Remove vegetables from heat and mix with quinoa.
7. Top with green onions and sesame seeds. Serve with tahini ginger sauce.

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