This ones delicious and super easy ( as always). We’re doing a kitchen Reno (yay! Also, finally!) so I’m trying to use up the foods we have in our fridge and pantry. To be honest the kitchen Reno was much much needed. Like. Much needed. Our countertops were basically rotten and falling apart, the kitchen tap wouldn’t stay on for longer than 5 seconds.. no really, and the cabinets were as old as the house! Our house was built in the 80’s. We’re insanely excited for everything to be finished because living through a Reno with a new baby.. it’s basically a terrible idea. But it was needed. So.. I may post my first Reno/home post when it’s all done!
Back to the recipe here – You can always sub ingredients for what you have on hand like other veggies (celery, zucchini.. etc) sub lime for lemon or lemon for lime. If you don’t have tahini you can use peanut butter. I just love recipes like that because I’m hardly one to follow a recipe to the exact ingredient. I think it’s partially a lazy thing.. I just don’t want to go back and check the recipe again and again. I think that’s always why cooking is more my calling than baking.
4 stalks of kale
1 cup cooked quinoa
3 tbsp tahini
2 tsp tamari
2 cloves garlic
Wash and chop your veggies. In a skillet on medium high heat add a few drops of oil. Add your veggies to the skillet and sauté for a few minutes. Add your garlic and sauté for another minute or two. Once all the veggies are cooked remove the skillet from heat and add your quinoa. Pour in the tamari, juice of the lemon and spoonfuls of tahini. Mix together until everything is nice and creamy. Scoop everything into a bowl and enjoy!