Name: Quinoa Bowl with Kale Chips, Marinated Chickpeas & Tahini Dressing
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 710 ml chicken or vegetable broth; 1 ½ English cucumbers; 3 (398 ml) cans garbanzo beans (chickpeas); 6 cloves garlic; 1 ½ bunches kale; 3 lemons; ¾ cup nutritional yeast flakes; 1 ½ cups quinoa; 1 ½ bunches radish; apple cider vinegar; black pepper; crushed red pepper; Dijon mustard; extra virgin olive oil; Italian seasoning; pure maple syrup; salt; tahini

Quinoa Bowl with Kale Chips, Marinated Chickpeas & Tahini DressingQuinoa Bowl with Kale Chips, Marinated Chickpeas & Tahini Dressing — a 45-minute dinner recipe with 18 ingredients, serving 6.Ingredients

710 ml chicken or vegetable broth

1 ½ English cucumbers

3 (398 ml) cans garbanzo beans (chickpeas)

6 cloves garlic

1 ½ bunches kale

3 lemons

¾ cup nutritional yeast flakes

1 ½ cups quinoa

1 ½ bunches radish

apple cider vinegar

black pepper

crushed red pepper

Dijon mustard

extra virgin olive oil

Italian seasoning

pure maple syrup

salt

tahini

Instructions

Preheat oven to 190°C (375°F).

In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Fold kale leaves in half lengthwise and slice off the stems; chop or tear leaves into large bite-sized pieces and place in a large bowl.

Add nutritional yeast, oil, vinegar, and salt to the bowl with the kale; using your hands, toss the leaves well to coat. Divide between two baking sheet pans and spread out in a single layer. (Reserve bowl for later use.)

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, tossing once, until the kale is crispy, about 15 minutes. Remove from oven.

Meanwhile, drain and rinse chickpeas; set aside to drain further.

Zest and juice half of the lemons into the reserved bowl. (Reserve remaining lemons for the dressing.)

Peel and mince garlic. Add to the bowl with the lemon juice along with oil, maple syrup, Dijon, and spices; stir to combine the marinade. Add chickpeas, stir to combine, and set aside to marinate.

Peel and mince additional garlic; place in a small bowl.

Juice the reserved lemons into the bowl with the garlic. Add tahini, water, maple syrup, Dijon, salt, and pepper; whisk to combine the dressing and set aside.

Trim and quarter cucumbers lengthwise, then cut crosswise into ¼-inch thick pieces.

Trim and thinly slice radishes.

To serve, divide quinoa, kale chips, chickpeas, cucumber, and radish between bowls. Drizzle with lemon-tahini dressing and enjoy!

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