Print

Fresh Batch-Cooked Quinoa & Kale Power Bowls Easy Healthy Recipe with Lemon Tahini Dressing

quinoa kale power bowls - featured image
Print Recipe

A quick, healthy, and flavorful quinoa and kale power bowl with a creamy lemon tahini dressing, perfect for busy days and meal prep.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 2 cups water or low-sodium vegetable broth
  • 4 cups curly kale, stems removed and leaves chopped
  • 1 tablespoon extra virgin olive oil
  • Pinch of sea salt
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon warm water
  • 1 small garlic clove, minced
  • 1 teaspoon maple syrup or honey (optional)
  • Salt and pepper to taste
  • 1/4 cup toasted pumpkin seeds or chopped nuts (optional)
  • 1/2 cup cherry tomatoes, halved (optional)
  • 1 avocado, sliced or diced (optional)
  • Fresh herbs like parsley or cilantro (optional)

Instructions

  1. Rinse 1 cup quinoa under cold water using a fine mesh sieve to remove bitterness.
  2. In a medium saucepan, combine quinoa with 2 cups water or vegetable broth and bring to a boil over medium-high heat.
  3. Reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed.
  4. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.
  5. Wash and dry 4 cups curly kale. Remove stems and chop leaves into bite-sized pieces.
  6. Place kale in a large mixing bowl, drizzle with 1 tablespoon olive oil and a pinch of sea salt.
  7. Massage kale gently with hands for 3-4 minutes until softened and darkened.
  8. In a small bowl or jar, combine 3 tablespoons tahini, 2 tablespoons lemon juice, 1 tablespoon warm water, minced garlic, and maple syrup or honey if using.
  9. Whisk or shake vigorously until smooth and creamy. Season with salt and pepper to taste.
  10. If dressing is too thick, add warm water 1 teaspoon at a time until pourable.
  11. Add cooked quinoa to massaged kale and toss to combine.
  12. Pour lemon tahini dressing over mixture and toss until evenly coated.
  13. Top with toasted pumpkin seeds or nuts, cherry tomatoes, avocado, and fresh herbs as desired.
  14. Serve immediately or chill for 30 minutes to let flavors meld.

Notes

Always rinse quinoa before cooking to remove bitterness. Massage kale with olive oil and salt to soften and reduce bitterness. Warm water helps smooth tahini dressing. Toast toppings for extra crunch and flavor. Let bowl rest 15-30 minutes for best flavor. Store leftovers in airtight container up to 4 days; keep avocado separate to avoid browning.

Nutrition

Keywords: quinoa bowl, kale salad, lemon tahini dressing, healthy recipe, vegan, gluten-free, meal prep, power bowl

Find it online: https://cravemila.com/fresh-batch-cooked-quinoa-and-kale-power-bowls-easy-healthy-recipe-with-lemon-tahini-dressing/