-
1
Combine quinoa with water and a pinch of salt in a pot over medium heat.
-
2
Bring to a boil and cover with a lid, reducing heat to low.
-
3
Let it simmer for 15 minutes and then drain.
-
4
Meanwhile, peel and slice carrots.
-
5
In a wok or a large skillet, heat a lug of vegetable oil over medium-high heat.
-
6
Add carrots and stir-fry for 1 minute.
-
7
Add coriander, ground cardamom, salt, black pepper and 2 tablespoons water.
-
8
Reduce the heat to medium-low, cover and simmer for 5 minutes.
-
9
Add honey (or syrup) and simmer until the liquid evaporates, about 2 more minutes.
-
10
Transfer to a plate.
-
11
Roughly chop kale.
-
12
Finely chop garlic and red chilli pepper and ground fresh turmeric (if using, wear rubber gloves!!!).
-
13
Put your wok or skillet back to the stove over medium-high heat.
-
14
Heat a lug of vegetable oil and add 2 cloves chopped garlic, red chilli pepper, ground ginger and 1 tablespoon ground fresh turmeric.
-
15
Stir-fry for 2 minutes.
-
16
Add kale to the wok or skillet.
-
17
Mix everything together, reduce the heat to medium-low and add 3 tablespoons of water.
-
18
Cover with a lid and let simmer for 3 minutes.
-
19
Uncover and stir-fry until the liquid evaporates.
-
20
Add quinoa and carrots and stir-fry for 3 more minutes.
-
21
Roast cashew nuts on a dry pan until golden.
-
22
Make the dressing: finely chop garlic.
-
23
Combine it with tahini paste, lemon juice, Greek yoghurt, olive oil, 1 tablespoon turmeric, salt and pepper.
-
24
Serve quinoa bowls with the dressing, toasted cashew nuts and sesame seeds.
-
25
Enjoy!
