Healthy Quinoa Bowls with Kale, Carrots and Tahini Turmeric Dressing

• 1 cup Quinoa
• 2 cups Water
• Salt
• 2 Medium-sized Carrots
• Vegetable Oil
• 1/2 teaspoons Ground Coriander
• 2 Cardamom Pods, Ground
• 1 Tablespoon Honey (or Agave Syrup For Vegan)
• 7 ounces, weight Curly Kale
• 2 cloves Garlic
• 1 Small Red Chilli Pepper
• 1 teaspoon Fresh/ Ground Ginger
• 1 Tablespoon Fresh Ground Turmeric (or 1 Teaspoons Dried)
• Black Pepper
• 1 head Handful Cashew Nuts
• 1 Tablespoon Sesame Seeds To Serve
• 1 clove Garlic
• 1 Tablespoon Tablespoon Tahini Paste (see The Recipe On My Blog)
• 1 teaspoon Lemon Juice
• 6 Tablespoons Greek Yoghurt (or Vegan Cashew Yoghurt)
• 2 Tablespoons Olive Oil
• 1 Tablespoon Fresh Ground Turmeric (or 1 Teaspoons Dried)

1. Combine quinoa with water and a pinch of salt in a pot over medium heat.
2. Bring to a boil and cover with a lid, reducing heat to low.
3. Let it simmer for 15 minutes and then drain.
4. Meanwhile, peel and slice carrots.
5. In a wok or a large skillet, heat a lug of vegetable oil over medium-high heat.
6. Add carrots and stir-fry for 1 minute.
7. Add coriander, ground cardamom, salt, black pepper and 2 tablespoons water.
8. Reduce the heat to medium-low, cover and simmer for 5 minutes.
9. Add honey (or syrup) and simmer until the liquid evaporates, about 2 more minutes.
10. Transfer to a plate.
11. Roughly chop kale.
12. Finely chop garlic and red chilli pepper and ground fresh turmeric (if using, wear rubber gloves!!!).
13. Put your wok or skillet back to the stove over medium-high heat.
14. Heat a lug of vegetable oil and add 2 cloves chopped garlic, red chilli pepper, ground ginger and 1 tablespoon ground fresh turmeric.
15. Stir-fry for 2 minutes.
16. Add kale to the wok or skillet.
17. Mix everything together, reduce the heat to medium-low and add 3 tablespoons of water.
18. Cover with a lid and let simmer for 3 minutes.
19. Uncover and stir-fry until the liquid evaporates.
20. Add quinoa and carrots and stir-fry for 3 more minutes.
21. Roast cashew nuts on a dry pan until golden.
22. Make the dressing: finely chop garlic.
23. Combine it with tahini paste, lemon juice, Greek yoghurt, olive oil, 1 tablespoon turmeric, salt and pepper.
24. Serve quinoa bowls with the dressing, toasted cashew nuts and sesame seeds.
25. Enjoy!

quinoa, water, salt, carrots, vegetable oil, ground coriander, cardamom, honey, curly, garlic, red chilli pepper, ground ginger, fresh ground turmeric, black pepper, handful cashew, sesame seeds, clove garlic, tahini, lemon juice, greek yoghurt, olive oil, fresh ground turmeric

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/healthy-quinoa-bowls-with-kale-carrots-and-tahini-turmeric-dressing/ (may not work)