Description
A vibrant and nourishing Anti-Inflammatory Glow Bowl featuring fluffy quinoa, fresh vegetables, and a creamy tahini yogurt dressing infused with turmeric and ginger. Perfect for a wholesome, quick meal that supports wellness and vibrant skin.
Ingredients
Scale
Grains
- 1 cup quinoa
- 2 cups water
Vegetables
- 2 cups kale, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup carrots, shredded
Dressing
- 1 cup plain yogurt
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground turmeric
- 1 teaspoon grated ginger
- Salt and pepper to taste
Instructions
- Cook the Quinoa: Rinse quinoa under cold running water to remove its natural coating. Bring 2 cups of water to a boil in a saucepan, add the quinoa, reduce to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy and the water is absorbed.
- Prep the Veggies: While quinoa cooks, prepare the fresh vegetables by chopping the kale, halving the cherry tomatoes, dicing the cucumber, and shredding or julienning the carrots to create texture and vibrant color in your bowl.
- Make the Tahini Yogurt Sauce: In a small bowl, whisk together the plain yogurt, tahini, lemon juice, olive oil, ground turmeric, grated ginger, and season with salt and pepper to taste until smooth and creamy.
- Assemble Your Bowl: Divide the cooked quinoa evenly into serving bowls. Layer on the kale, cherry tomatoes, cucumber, and shredded carrots to build your nourishing glow bowl.
- Add Dressing & Serve: Drizzle the tahini yogurt sauce generously over the assembled bowls. Optionally garnish with lemon zest or sesame seeds for added flavor and visual appeal before serving.
Notes
- Ensure quinoa is rinsed thoroughly to avoid any bitterness.
- For a vegan version, substitute yogurt with a plant-based yogurt alternative.
- Add a sprinkle of toasted sesame seeds or fresh herbs like parsley or cilantro for extra flavor.
- This bowl can be served warm or chilled, depending on preference.
- Store leftover dressing separately in the fridge for up to 3 days.