Quinoa Green Goddess Bowl

FOK recipe

20 min

4 Servings

Add

When we think about greens, often the first that come to mind are lettuces, kale, spinach, and other dark leafies. However, fresh herbs like parsley and basil are also nutrient-dense powerhouses. This dish spotlights a creamy, aromatic dressing that makes the most of them.

Allow about 10 minutes extra to prepare the grains and dressing if you are making this recipe from start to finish in one day.

GET READY

1

In a bowl, soak cashews in hot water for 10 to 15 minutes. Drain soak water and rinse nuts.

2

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.

3

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

4

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.

5

ASSEMBLE & SERVE

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

Store any leftover salad and dressing in separate airtight containers in the refrigerator for up to 3 days.

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

YOU'LL NEED

saucepan with lid

high-powered blender (or food processor)

stockpot with lid

steamer insert

RECIPE TIPS

Soaked Cashews: Soak cashews in batches and freeze in portions to save time! To quick soak, soak cashews in very hot water for 15 minutes. Drain the water and rinse the nuts. Place in an airtight container. Chill for up to 5 days or freeze for up to 3 months in the freezer.

Tahini: Tahini is a condiment made from toasted ground hulled sesame seeds. You may find it in the international or Kosher aisles, or among the nut butters or salad dressings.