- 2 cups water
- 1 cup quinoa
- 1 tablespoon coconut oil
- 1/2 red onion, chopped
- 3 cups torn kale leaves
- 2 cups broccoli florets
- 4 ounces tempeh, crumbled
- 1 clove garlic, minced
- 2 tablespoons sesame seeds
- 2 tablespoons water
- 2 tablespoons tamari
- 1 lime, juiced
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon minced fresh ginger
- 1/2 teaspoon ground black pepper
- 1 pinch red pepper flakes (optional)
- Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Heat coconut oil in a small saucepan over medium-high heat; saute red onion until lightly browned, 2 to 3 minutes. Add kale, broccoli, tempeh, and garlic; saute until kale is wilted, about 3 minutes.
- Whisk sesame seeds, 2 tablespoons water, tamari, lime juice, Dijon mustard, ginger, black pepper, and red pepper flakes together in a bowl; pour over kale mixture and cook for 2 minutes.
- Spoon quinoa into serving bowls and top with kale mixture.
04/26/2018
recipepes.com
Sesame Kale Glow Bowl, recipe
PT15M
PT1H
5
455 calories
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