Kale & Quinoa with Tahini

Many of us have resolved to eat healthier this year. Protein packed quinoa and kale, which is high in potassium and vitamin c is certainly healthy. Not to mention this dish is under 140 calories per serving. But you shouldn't just try this for a resolution. You should try it because it's exceptionally delicious. Earthy, lightly bitter kale is mellowed and complimented by nutty, rich, creamy tahini. Soy sauce adds a perfect salty and slightly sweet element, while quinoa is a delicate, softly crunchy starch base. The amazing smell of soy sauce caramelized onions lingers in the air for hours after.

This is a great way to make kale appealing and it has become a weeknight favorite in my house. It's a great weeknight dish because it comes together quickly--only 25 minutes start to finish!--and, apart from the kale, is mostly shelf stable ingredients.

There are two adults and one toddler, so I make enough to enjoy it for two nights running. The first night we enjoy it on its own and the second night we enjoy the leftovers topped with fried eggs. 

Kale and Quinoa with Tahini and Soy Sauce Caramelized Onions

10 ounces kale, trimmed and chopped
1 yellow onion, chopped
2 cloves garlic, minced
1 cup dry quinoa
1 cup vegetable stock
1 teaspoon sesame oil
2 Tablespoons olive oil
2 Tablespoons tahini
2 teaspoons soy sauce
Pepper, to taste

Method:
Rinse quinoa. Combine it with 8 ounces water, stock, 1/2 teaspoon soy sauce and 1/2 teaspoon sesame oil and bring to a boil. Once it has come to a boil, cover and reduce heat to lowest setting and set timer for 15 minutes. When the timer goes off take quinoa off of the heat. In a large heavy bottomed pan, heat olive oil and remaining sesame oil over medium heat. Add onions and saute until they soften and begin to brown. Add garlic and 1/2 teaspoon of soy sauce and cook for another minute. Add kale in large batches and saute for about 5 minutes. When kale has started to cook through, add another 1/2 teaspoon of soy sauce and 5 ounces water to cook kale stems through. When all of the water has evaporated (5 to 7 minutes), turn off heat. Drizzle kale with tahini, then add quinoa over top in an even layer. Season quinoa with remaining soy sauce and mix everything together. Serve hot.

Here are some more amazing vegan recipes from my friends at the Foodies+ Community on Facebook:

Azlin Bloor's Vegan Mapo Tofu (via Linsfood.com):

Maria Nasir's Afghani Tamarind Potatoes (via Foodaholic.biz):

Preethi Prasad's Vegan Cucumber Coriander Raita (via preethiscuisine.com):

Archana Gunjikar Potdar's Mock Asian Hot Pot Soup (via themadscientistskitchen.com):

Jayashree Trao's Tuvar and Capsicum Masala (via evergreeendishes.com):