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- 1.5 cups Quinoa
- 3 cups and 6 tablespoons water, used in several steps*
- 2 cups shredded red cabbage
- 3 cups curly kale
- 1 can black beans
- 4 tablespoons sauerkraut
- 3 tablespoons tahini
- 1 tablespoon ginger
- 1 teaspoon rice wine vinegar
- 2 tablespoons sesame seeds
- *not included
Prep: Rinse and dry the produce. Remove stems from the kale and slice into ½ inch ribbons. Peel and mince the ginger. Rinse and drain the black beans and set aside.
Pour quinoa and 3 cups water into a small pot. Bring to a boil, then reduce heat. Cover and simmer until quinoa grains are tender, about 10-15 minutes.
Meanwhile, sauté the cabbage with 2 tablespoons water in a large sauté pan over medium heat. Stir occasionally and cook until cabbage is softened and bright purple, about 5 minutes.
Add the chopped kale to the pan, cover and reduce heat to low. Allow kale to cook until slightly wilted and bright green, about 5 minutes.
While vegetables are steaming and quinoa is cooking, make the dressing. In a small bowl, whisk together the tahini, minced ginger, rice wine vinegar and remaining 4 tablespoons of water until you have a smooth and creamy consistency.
To serve, assemble each bowl with quinoa, cabbage, kale, black beans and sauerkraut. Top with ginger-tahini dressing and sesame seeds. Enjoy!