I really can’t get enough of my quinoa bowls!!
To keep them tasting fresh I have been making homemade dressings to drizzle over top.
The last dressing I made, peanut sauce (recipe posted on meatfreeathlete.com), was my favorite until the other day when I had this simple and delicious creamy tahini dressing! I had it on my quinoa bowl and then again on my simple green salad the next night. The flavor just got better with time (:
Creamy Tahini Dressing
2 tablespoons tahini
1 garlic clove, minced
4 tablespoons walnut oil (or any oil you prefer)
2 tablespoons apple cider vinegar
2 tablespoons water
2 teaspoons agave
1 tablespoon nutritional yeast
Salt and Fresh ground black pepper
Put all ingredients in to a jar with a tight fitting lid and shake away! This is some great exercise (:
Alternately, puree the ingredients in a food processor.
Store in the refrigerator in an airtight container up to 3 days.
To make the Quinoa Bowl:
1/2 block tempeh, chopped small
1 garlic clove, diced
1 small shallot, diced
1 tablespoon coconut oil (or any oil you prefer)
1 1/2 cups cooked quinoa
2 large leaves kale, chopped well
1/2 large carrot, diced
1/2 red bell pepper, diced
Salt and fresh ground black pepper, to taste
1 avocado, peeled, cored, and diced
2 teaspoons nutritional yeast, optional
4 tablespoons sesame sticks, optional
Creamy Tahini Dressing, recipe above
In a large sauté pan, heat the coconut oil; add in the shallot and tempeh and cook until lightly browned. Add the vegetables (kale, carrot, and red bell pepper) and cooked quinoa, stir well then add salt and pepper to taste. Cook until the vegetables are just slightly softened.
Divide everything evenly between two bowls, top with avocado, nutritional yeast (if using), sesame sticks (if using), and creamy tahini dressing. Enjoy!