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Quinoa Green Goddess Bowl Recipe

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This recipe for Quinoa Green Goddess Bowl is from Mawmaw Runs on Veggies Vol.3, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
FOR THE SALAD
1 cup quinoa rinsed & drained (≈4 cups cooked)
3 sweet potatoes
peeled & cut into large dice (≈4 cups)
8 oz kale
stemmed & chopped (≈8 cups)
2 red bell peppers
chopped (≈2 cups)
1⁄4 cup shelled pumpkin seeds (optional)

FOR THE DRESSING
1⁄2 cup raw, unsalted cashews soaked (see tip)
2 tablespoons tahini (divided)
1⁄3 cup fresh lemon juice
2⁄3 cup packed fresh basil
1⁄2 cup packed fresh parsley
1 1⁄3 tablespoons pure maple syrup
1 teaspoon Dijon mustard
1 clove garlic
1⁄2 teaspoon sea salt
freshly ground black pepper

Directions:
Directions:
In a bowl, soak cashews in very hot water for 15 minutes. Drain the water and rinse the nuts.

PREPARE GRAINS:
Meanwhile, in a saucepan over high heat, bring quinoa and 2 cups water to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let cool; fluff quinoa with a fork.


MAKE DRESSING:
In a high-powered blender (or food processor), combine about half the tahini with soaked cashews, lemon juice, basil, parsley, maple syrup, Dijon mustard, garlic, and salt. Purée until smooth. If you’d prefer a richer texture, add remaining tahini; or add water to thin. Season with additional salt and pepper to taste.

BRING IT TOGETHER

PREPARE POTATOES AND KALE:
In a steamer insert set over boiling water, steam sweet potatoes, covered, until just tender when pierced with a fork, about 10 minutes. Add kale, then steam until bright green, about 1 minute. Let sweet potatoes and kale cool.


ASSEMBLE & SERVE:
In a bowl, combine quinoa, sweet potatoes and kale, bell peppers, and pumpkin seeds (if using). Drizzle dressing over and serve.

Number Of Servings:
Number Of Servings:
8

 

 

 

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