This Quinoa Bowl with Tahini and Kale is nutritious and delicious. It is an easy way to get your daily dose of inorganic nitrates, contributing to good health.


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 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)



Whisk together the shallot, olive oil, tahini, lemon juice or vinegar, and salt in a small bowl. 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.






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