Kale bowl with quinoa, fermented vegetables, wakame and avocado
Fresh and nutritious and flavour-packed.
This dish features wakame, a great source of minerals that can be lacking in conventionally grown produce and that we need for healthy, glowing skin.
Ingredients
- ½ cup quinoa, rinsed
- 1 cup water
- ¼ tbsp wakame
- 1 tbsp coconut oil
- 1 onion, thinly sliced
- 1 clove garlic, finely chopped
- 2 bunches (approx. 800g) kale, stemmed and coarsely chopped
- 2 tsp white sesame seeds, plus extra to serve
- 2 tsp black sesame seeds, plus extra to serve
- ½ teaspoon chilli flakes
- 1 ½ cups sweet and sour fermented vegetables
- 1 avocado, halved, stone removed and flesh sliced lengthways
- ½ cup raw cashews, roasted and coarsely chopped
Tahini sauce
- ¼ cup freshly squeezed lemon juice
- ¼ cup tahini
- 1 tbsp extra-virgin olive oil
- 2 cm knob of ginger, peeled and finely grated
- 3 tsp tamari
- 2 tsp raw honey
- 1 tsp sesame oil
Method
Place the quinoa and water in a medium saucepan and bring to the boil. Cover and decrease the heat to low and gently simmer for 15 minutes, or until almost all of the water has been absorbed and holes appear on the surface. Keep covered and remove from the heat to finish cooking for a further 5 minutes, or until tails have sprouted and all of the water has been absorbed. Keep warm.
Meanwhile, soak the wakame in cold water for 5 minutes, or until rehydrated. Drain and squeeze out excess water. Slice into strips. Set aside.
To prepare the sauce, place all of the ingredients in a jar and seal with a lid. Shake vigorously to combine.
Heat the coconut oil in a large frying pan or wok over low-medium heat. Cook the onion and garlic, until softened. Add the kale and cook, stirring occasionally, for 4-5 minutes, until wilted. Add the sesame seeds and chilli flakes and toss to combine.
To serve, arrange the kale, quinoa, wakame, fermented vegetables and avocado into serving bowls. Drizzle with the tahini sauce and scatter with roasted cashews and extra sesame seeds.
This is an edited extract from The Beauty Chef, by Carla Oates, distributed by Hardie Grant Books, $49.95.
