Kick Back Quinoa Kale Currant Bowl with Tahini-Turmeric Dressing.

By Jackie DeKnock  ,   

June 12, 2020

If you're looking for a quick, healthy, relaxing dinner, these quinoa bowls are perfect! Quinoa is high in protein, containing all the essential amino acids, plus is very high in magnesium, potassium, zinc, (for women) iron. One cup quinoa provides a good amount of magnesium, which studies show can help control your body’s stress-response system, and hormones that elevate or diminish stress! Bring it on!

  • Prep: 15 mins
  • Cook: 15 mins
  • 15 mins

    15 mins

    30 mins

  • Yields: Serves 4


1 cup white quinoa, well-rinsed

1 bunch kale deveined and thinly sliced, (pick your favourite),

1 carrot, peeled and thinly sliced

2 stalks celery, thinly sliced

2 tablespoons lemon juice

1 tablespoon apple cider vinegar

2 garlic cloves, minced

2 tablespoons coconut oil or extra-virgin olive oil

Himalayan sea salt/Freshly ground black pepper

2 cups canned organic chickpeas, rinsed & drained (or make DIY dried chickpeas from scratch)

1/4 cup dried currants or cranberries

1/8 cup apricots, fresh or dried, coarsely chopped

1 tablespoon hemp seeds

1/3 cup sunflower seeds, lightly toasted

Tahini-Turmeric-Yogurt Dressing.

1/4 cup tahini paste

½ tablespoon turmeric

½ cup water

1 tablespoon fresh lemon juice

½ cup organic Greek yogurt (or non-dairy alternative)

¼ teaspoon Himalayan sea salt

A splash of love


In a medium saucepan, combine the well-rinsed quinoa and 2 cups water. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes 15 Minutes, then let stand covered for 10 minutes 10 Minutesoff the heat. Fluff with a fork and set aside.

In a large mixing bowl, combine the kale, carrots, celery, lemon juice, vinegar, garlic, oil and 1/2 teaspoon sea salt, black pepper to taste. With clean hands, toss ingredients together until very well coated in the lemon and oil, massage well.

Add quinoa to the bowl along with the chickpeas, dried fruit, hemp and sunflower seeds. Mix until well-incorporated and taste for seasoning.

Divide the quinoa between 4 bowls.

Tahini-Turmeric-Yogurt Dressing.

In a mason jar or medium mixing bowl, whisk together the ingredients for the dressing until smooth. Add more water as necessary to make the sauce drizzle-friendly. Drizzle over quinoa, mix well and enjoy!