Curried Quinoa Bowl with Steamed Greens and Tahini Sauce
Ingredients
Bowl
- 150 ml uncooked quinoa
- 300 ml water
- 1 tsp curry powder
- 1 pinch sea salt
- 1 head of fresh broccoli, approximately 250 g
- 200 g dark leafy greens (such as spinach, kale, or collard greens)
Sauce
- 2 tbsp tahini
- Juice and zest of 1 lemon
- 2 tbsp water
- 2 tsp tamari or soy sauce
- 1 tsp maple or agave syrup
Topping
- 1 avocado
- 20 g alfalfa sprouts
- 1 tbsp pumpkin seeds
- 1 tbsp sesame seeds
Preparation
Rinse the quinoa under running water in a fine mesh sieve and drain. Add it to a pot with water, salt and curry powder. Put the lid on, bring to a boil, reduce heat to low and simmer for 15-20 minutes until all water is absorbed. Stir occasionally. Take off the heat, stir through and let sit for a few minutes before serving. While the quinoa is cooking, prepare the sauce and steam the vegetables.
Whisk together all the sauce ingredients in a bowl.
Cut the broccoli into bite-size florets and slice the stem about 1 cm thick. Bring about 100 ml water to a boil in a steaming pot or frying pan, add the broccoli, cover and steam for 3 minutes. Add the leafy greens on top and steam for another 2 minutes or until the broccoli has the preferred softness.
Put quinoa, steamed vegetables and avocado in a bowl, drizzle sauce over and add alfalfa sprouts and seeds on top.
