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Bowl of Chickpeas, Kale and Tahini Dressing Over Quinoa on a Green Cloth, Fork in Front
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Tahini-Sriracha Dressed Kale and Chickpeas over Quinoa
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Tender galicky kale and chickpeas are served over quinoa and topped with tangy tahini sriracha dressing to make this simple but flavorful vegan meal.
Course: Entree
Cuisine: American
Servings: 4
Author: Alissa
Ingredients
  • 1 cup quinoa
  • 2 cups vegetable broth divided
  • 2 tbsp. olive oil
  • 4 garlic cloves minced
  • 1 lb. kale leaves stems removed
  • ¼ cup red wine vinegar
  • salt and pepper to taste
  • 1 can or 1 ¾ cups cooked chickpeas rinsed and drained
For the Dressing
  • ¼ cup tahini
  • 1 tbsp. soy sauce
  • ½ tbsp. sriracha
  • juice of ½ lemon
  • 2 tbsp. water
Instructions
  1. Heat 1 ½ cups vegetable broth in medium saucepan. Bring to a boil. Lower heat to a simmer and stir in quinoa. Cover and allow to simmer for 15-20 minutes, or until all broth is absorbed.
  2. Remove from heat and allow to sit for at least five minutes, covered.
  3. While your quinoa cooks, prepare kale and chickpeas. Heat olive oil in large saucepan or stock pot over medium heat. Add garlic and sautee for one minute.
  4. Add kale, remaining ½ cup broth, vinegar, salt and pepper. Toss to coat kale. Cover and allow to cook until tender, about 5-10 minutes, tossing every so often to prevent the bottom layer from burning.
  5. Add chickpeas, mix well, cover and allow to cook for another minute or two, just to get the chickpeas hot.
  6. Whisk together dressing ingredients in a small bowl.
  7. Divide cooked quinoa into bowls, and top with kale mixture, then with dressing.