Description
A nutritious and colorful dish featuring fluffy quinoa, earthy beets, and crispy chickpeas, topped with a creamy orange-tahini dressing.
Ingredients
Scale
- 180 g dry quinoa
- 1 bunch curly kale, stems removed and chopped (6–8 cups)
- 5–6 cups pickled beets
- 1.5 cups roasted chickpeas
- 180 ml orange-tahini dressing
Instructions
- Rinse the quinoa in a fine mesh strainer under cold running water for about 30 seconds to remove bitterness.
- Transfer the rinsed quinoa to a medium saucepan and add 4 cups of water and 1 tsp of salt.
- Bring to a boil over medium heat. Let the quinoa boil for 1-2 minutes before reducing the heat.
- Cover the saucepan and simmer on low heat until all the water is absorbed, about 13 minutes.
- Remove the saucepan from the heat and let the quinoa sit for 5 minutes covered.
- Fluff the quinoa gently with a fork before allowing it to cool to room temperature.
- Divide the chopped kale into four bowls.
- Top each bowl with one quarter of the cooked quinoa, pickled beets, and roasted chickpeas. Drizzle 3 tbsp of orange-tahini dressing over each bowl if cooking immediately.
Notes
Experiment with different dressings such as lemon-tahini for variety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg