Ingredients - serves 4
1 cup chickpeas
½ tsp sea salt
1 T olive, grapeseed, coconut or avocado oil
1 cup white quinoa
1 ¾ cup water
1 large bundle curly (dinosaur) kale, rinsed and torn into large pieces
½ cup tahini (raw or roasted)
¼ tsp sea salt
¼ tsp garlic powder
¼ cup water
Fresh lemon juice
- In a large pot, add chickpeas and cover with 2 inches water. Bring to a boil for 1 minute, then turn off heat, cover, and let soak for 1 hour
- Drain, rinse and add chickpeas back to the pot
- Add water to the pot so it covers chickpeas with over 2 inches. Bring to a boil over high heat, then reduce heat to a simmer. Add salt and stir, and cook uncovered for 40 minutes - 1 hour 20 minutes
- Once chickpeas are tender with a tiny bit of bite, and the skins will start to show signs of peeling, drain beans and set aside and sprinkle with a bit more salt
- In the last 30 minutes of the beans cooking... Start your quinoa by heating a medium saucepan over medium heat. Once hot, add oil and rinsed quinoa
- Toast for 2-3 minutes, stirring frequently. This will allow some of the water to evaporate and add a nice toasty flavor
- Add water andbring to a boil. Once boiling, reduce heat to simmer, cover, and cook for 18-22 minutes
- Once the quinoa is tender and the water has completely absorbed remove from heat and loosely drape the pot with a towel or paper towel to continue absorbing any excess moisture
- Prepare dressing by whisking tahini, sea salt and garlic powder in a small mixing bowl. Add water a little at a time until it forms a pourable sauce
- Steam kale. Add 1/2 inch water to a medium saucepan and bring to a simmer over medium heat. Insert a steamer basket and the kale and cover. Steam for 1-2 minutes, or until kale is vibrant in color and slightly wilted. Immediately remove the kale from the heat and transfer to a small dish for serving.
- To serve, divide quinoa, chickpeas and kale between serving bowls and top with tahini sauce. Add a splash of fresh lemon juice for more flavor and a bit of acidity.
Best when fresh, though leftover sauce, quinoa, and chickpeas can be stored separately in the refrigerator up to 4 days. Kale is best when (steamed) fresh.