Parsnip and Kale Quinoa Bowls with Tahini Sauce and Chia Seed Pudding

Happy Monday, friends! It is 50 degrees here in Chicago, and the first day in several months that I have not worn wool socks to class. My ankles are exposed, and I’m not freezing, which is truly something to celebrate!

This weekend, my friend Giuliana and I decided to ring in the coming of spring with a delicious and wholesome meal inspired by one of our favorite food bloggers, Andrea Bemis. Andrea writes a blog called Dishing Up The Dirt, where she blogs about her independent farming ventures and the delicious, seasonal, mainly vegetarian food she makes from the vegetables she harvests with her husband. For all you health food skeptics, don’t be scared off by the words “kale,” “quinoa” or “chia seeds.” I promise that if you make this recipe, there is no way you regret it.Image(my apologies for the sub-par pictures. Clearly between the two of us, Elizabeth is pulling the weight in the photo department…)

Parsnip and Kale Quinoa Bowls with “Hippie Sauce”~ adapted from Dishing up the Dirt

http://dishingupthedirt.com/kale/parsnip-and-kale-quinoa-bowls/

Ingredients:

  • 2-4 medium sized parsnips, cut into 1/4 inch pieces,
  • 1 bunch of curly kale, cut into bite size pieces
  • 1 red onion, diced
  • 1 cup quinoa (uncooked)
  • 1/4 cup hazelnuts and almonds, chopped and toasted
  • 1/4 cup dried cherries
  • Olive oil for cooking
  • Salt and pepper

For the dressing:

  • 1/4 cup tahini
  • 1/4 cup water
  • 1TBS white wine vinegar
  • 2 tsp dijon style mustard
  • 2 tsp honey
  • 2 tsp sriracha sauce

Serves 2-4

  1. Preheat the oven to 400 degrees.
  2. Prepare dressing by combining all the ingredients and processing until smooth with an immersion blender or regular blender
  3. Toss the parsnips with about 1 TBS of oil. Salt and pepper liberally. Place on a prepared baking sheet and roast in the oven until fork tender and lightly browned (about 12-15 minutes) Toss halfway through cooking time.
  4. Bring 1 cup of quinoa and 2 cups of water to a boil. Reduce heat to low and cover until water has absorbed and quinoa is easily fluffed with a fork. (about 12 minutes)
  5. Heat a skillet over medium high heat. Add the nuts and toast for about 2 minutes stirring often. Remove nuts and add a little oil to the pan and return to medium high heat. Add onion and sauté for about 8 minutes stirring often. Add the kale and continue to cook until kale is bright green and tender (about 3-5 minutes)
  6. Combine the quinoa with the kale and onion mixture. Add the cooked parsnips. Slowly drizzle with the dressing. Season to taste with salt and pepper.
  7. Serve with toasted hazelnuts, almonds and dried cherries.

For dessert, we made Chia Seed Pudding! This was a perfect way to end this super tasty and healthy meal! Take our recipe, and add toppings of your own!

Image

Ingredients:

2 cups unsweetened almond milk, homemade or store bought (see recipe for homemade almond milk below)
1/2 cup chia seeds
1/2 teaspoon vanilla extract
1-2 tablespoons pure maple syrup or raw honey (plus more honey for topping)
Toppings (we used banana and chocolate shavings)

  1. Combine almond milk, chia seeds, vanilla and sweetener in a bowl. Mix well until combined and the mixture begins to thicken. Store covered in the refrigerator overnight or for at least an hour.
  2. Stir well before serving and add a bit of water to the pudding if it becomes too thick. Top with toppings of your choice!

Bon appétit! 🙂

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