Savory Quinoa and Kale Bowl

Instructions

1. Step 1

   Heat the oven to 220°C.

2. Step 2

   Combine the quinoa, water, and ⅜ tsp (2 gr) salt in the saucepan. Bring to a boil over high heat, cover, reduce to low heat, and simmer until the water is absorbed.

   Timer: 15 min (fixed)

   Ingredients used: 200.0 gr Quinoa, 2.0 gr Salt, 480.0 ml Water

   Cookware: medium saucepan

3. Step 3

   Toss the chickpeas with 1 tbsp (15 ml) olive oil, the cumin, paprika, and salt. Spread them on the baking sheet and roast until lightly crisp, stirring once halfway through.

   Timer: 25 min (fixed)

   Ingredients used: 480.0 gr Chickpea, 2.0 gr Ground Cumin, 15.0 ml Olive Oil, 2.0 gr Paprika, 2.0 gr Salt

   Cookware: Large Mixing Bowl, rimmed baking sheet

4. Step 4

   Remove the quinoa from the heat and let it stand covered, then fluff it with a wooden spoon.

   Timer: 5 min (fixed)

   Cookware: medium saucepan, wooden spoon

5. Step 5

   Heat 1 tbsp (15 ml) olive oil in the skillet over medium heat. Add the kale and cook, stirring, until tender and bright green.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Kale, 15.0 ml Olive Oil

   Cookware: large skillet, wooden spoon

6. Step 6

   Whisk the tahini, lemon juice, garlic, remaining 1 tbsp (15 ml) olive oil, remaining ⅜ tsp (2 gr) salt, and black pepper until smooth.

   Ingredients used: 1.0 gr Black Pepper, 8.0 gr Garlic, 45.0 ml Lemon Juice, 15.0 ml Olive Oil, 2.0 gr Salt, 60.0 ml Tahini

   Cookware: Small Mixing Bowl, whisk

7. Step 7

   Divide the quinoa among serving bowls. Top with the sautéed kale and roasted chickpeas, then drizzle with the lemon-tahini dressing.

   Cookware: serving bowl