Description
A vibrant and nutritious Anti-Inflammatory Glow Bowl featuring quinoa, fresh vegetables, and a creamy tahini yogurt dressing, perfect for a wholesome and tasty 30-minute meal.
Ingredients
Scale
Grains
- 1 cup quinoa
- 2 cups water
Vegetables
- 2 cups kale (chopped)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1 cup carrots (shredded)
Dressing
- 1 cup plain yogurt
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon grated ginger
- Salt and pepper to taste
Instructions
- Cook the Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. In a saucepan, bring 2 cups of water to a boil, add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed.
- Prep the Veggies: While the quinoa is cooking, prepare the vegetables by chopping the kale, halving the cherry tomatoes, dicing the cucumber, and shredding or julienning the carrots for easy layering in the bowl.
- Make the Tahini Yogurt Sauce: In a small bowl, whisk together the plain yogurt, tahini, lemon juice, olive oil, ground turmeric, grated ginger, salt, and pepper until smooth and creamy, forming a flavorful dressing that complements the bowl.
- Assemble Your Bowl: Dispense the cooked quinoa evenly into serving bowls. Layer the chopped kale, cherry tomatoes, cucumber, and shredded carrots on top of the quinoa for a colorful and nutrient-rich presentation.
- Add Dressing & Serve: Drizzle the tahini yogurt sauce generously over each assembled bowl. Optionally, garnish with lemon zest or sprinkle sesame seeds for an extra touch of flavor and texture before serving immediately.
Notes
- Rinsing quinoa before cooking helps eliminate its natural bitterness.
- The turmeric and ginger in the dressing provide anti-inflammatory benefits.
- You can substitute plain yogurt with a plant-based yogurt to make this dish vegan.
- For added protein, consider topping the bowl with chickpeas or grilled chicken.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Healthy, Mediterranean-inspired
