Tahini Quinoa Bowl with Steamed Greens

During my yoga teacher training in Portland, Oregon, I often ambled over to a popular cafe in the Pearl District after practice. This savory breakfast bowl is inspired by the decadent, plant-based bowls at this cafe.

Prep time: 15 minutes
Cook time: 10-15 minutes
Servings: 6

Kitchen equipment you’ll need: food processor or high-speed blender

Ingredients:

• 2 cups uncooked quinoa, rinsed

• 5 cups water

• 12 cups fresh kale, collard greens, or other greens, stems removed, roughly chopped

• 6 Tbsp sesame seeds (optional)

• 6 Tbsp hemp seeds (optional)

• 6 Tbsp pumpkin seeds (optional)

• 6 Tbsp nutritional yeast (optional)

• 6 Tbsp chia seeds (optional)

• Sea salt + black pepper, to taste

• 3 avocados, halved, sliced

Tahini sauce ingredients:

Adapted from: www.epicurious.com

• 2 garlic cloves

• ½ tsp fine sea salt, or to taste

• ½ cup well-stirred tahini

• ⅓ cup fresh lemon juice

• ¼ cup water

• ¼ cup olive oil

• 1 Tbsp finely chopped fresh cilantro

• 1 Tbsp finely chopped fresh flat-leaf parsley

• ¼ tsp ground cumin

Directions:

Combine quinoa and water, bring to a boil, then reduce to a simmer for 10-15 minutes until quinoa is tender and water is fully absorbed.

While the quinoa is cooking, steam the greens until they brighten in color and become soft.

To make the sauce, mince garlic, then mash to a paste with sea salt. In a food processor, mix the garlic paste and remaining ingredients until combined well.

To serve, scoop quinoa into bowls, then top with avocado, greens, seeds, salt, and pepper. Drizzle sauce over the top, or serve on the side.

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Make it camp-friendly:

Prepare the dressing at home and package the seeds to go. Steam the greens, cook the quinoa, slice the avocado, then serve with seeds and dressing at your campsite.