Equipment
Ingredients
sauté
- 350 g quinoa
- 15 ml olive oil
- 10 ml coconut oil
- 600 g kale, shredded, washed, stalks removed
- 1 garlic, finely chopped
- 30 g parsley, chopped
- 1 orange zest, finely sliced
tahini dressing
- 36 g tahini
- 30 ml olive oil
- 1 garlic
- 90 ml water, warm
- 60 ml orange juice
- 2 g black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 565 kcal
- Protein
- 19 g
- Carbohydrates
- 68 g
- Fat
- 26 g
- Fiber
- 13 g
- Sugar
- 3 g
- Sodium
- 93 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 12 g
- Polyunsaturated Fat
- 7 g
- Potassium
- 1145 mg
- Calcium
- 456 mg
- Iron
- 7.5 mg
- Magnesium
- 238 mg
- Phosphorus
- 565 mg
- Zinc
- 3.8 mg
- Vitamin A
- 396 mcg
- Vitamin C
- 161 mg
- Vitamin E
- 4.8 mg
- Vitamin K
- 716 mcg
- Vitamin B6
- 0.7 mg
- Thiamin
- 0.65 mg
- Riboflavin
- 0.83 mg
- Niacin
- 3.8 mg
- Folate
- 279 mcg
- Water
- 191 g
Sources: USDA FoodData Central
Method
Submerge the quinoa in water and soak for at least 8 hours.
Pour the quinoa into a fine-mesh sieve to drain the soaking water.
Place the quinoa in a saucepan, cover with fresh water, and bring to a boil at 100°C (212°F). Reduce heat and simmer for 12 minutes until tender.
Drain the cooked quinoa thoroughly and transfer it to a large mixing bowl.
Add 15ml of olive oil and sea salt to the quinoa, stirring to coat.
Combine tahini, 30ml olive oil, garlic, warm water, and orange juice in a bowl and whisk until the mixture is smooth.
Melt the coconut oil in a frying pan over medium heat.
Add the shredded kale to the pan and stir-fry for 2 minutes.
Stir in the chopped garlic and cook for 1 additional minute.
Add the sautéed kale and garlic to the bowl of quinoa and mix until combined.
Portion the mixture onto plates, garnish with orange zest and parsley, and drizzle with the tahini dressing.
Chef's Notes
- Soaking quinoa is crucial for removing saponins, which can impart a bitter taste. Ensure it's rinsed thoroughly after soaking.
- Don't overcook the kale; it should be tender but still retain a vibrant green color and slight crispness for the best texture.
- The tahini dressing can be adjusted to your preference. For a thinner dressing, add more warm water, a tablespoon at a time. For a tangier flavor, a squeeze of lemon juice can be added.
- For added texture and flavor, consider toasting the quinoa lightly before cooking, or adding toasted nuts or seeds like slivered almonds or pumpkin seeds to the final dish.
- Taste and adjust seasoning (salt, pepper) at each stage, especially before serving, to ensure a balanced flavor profile.
Storage
Refrigerator: 3 days — Store dressing separately if possible to maintain kale texture.
Reheating: Reheat in a pan over medium heat until warmed through, or consume cold.
Troubleshooting
Dressing is too thick or clumpy
Cause: Tahini reacted with cold liquid or absorbed the water too quickly
Fix: Whisk in additional warm water 1 teaspoon at a time
Prevention: Use warm water and add it gradually while whisking
Kale is tough or chewy
Cause: Tough central stalks were not removed
Fix: Cannot be fixed once cooked
Prevention: Strip the leaves from the woody stems before shredding
Cultural Context
This dish draws inspiration from Mediterranean and Middle Eastern cuisines, where quinoa, kale, and tahini are staple ingredients. Quinoa, though South American in origin, has become globally popular for its nutritional value and versatility. Tahini, a paste made from sesame seeds, is a cornerstone of Middle Eastern cooking, lending a rich, nutty flavor to many dishes.
