Kale and Shiitake Bowls

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Servings: 4 Prep: 15 min Cook: 15 min Dairy Free Gluten Free Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Quinoa, Full Fat Coconut Milk, Kale, Extra Virgin Olive Oil, Ground Black Pepper, Coconut Aminos

Ingredients

For the quinoa:

½ cup quinoa ⚠

4 ounces full fat coconut milk ⚠

For the veggies:

½ pound shiitake mushrooms

1 bunch kale ⚠

2 carrots

2 tablespoons extra virgin olive oil

2 teaspoons minced garlic

¼ teaspoon dried thyme

ground black pepper, to taste ⚠

For the dressing:

1 tablespoon fresh ginger

¼ cup extra virgin olive oil

1 teaspoon honey

2 tablespoons apple cider vinegar

2 tablespoons coconut aminos, plus more to taste ⚠

1 teaspoon garlic powder

1 teaspoon sesame oil

2 teaspoons sriracha, optional

Instructions

1. For the quinoa: Soak quinoa overnight and rinse well.

2. In a small sauce pan, combine quinoa and coconut milk.

3. Bring to boil over high heat. Reduce heat to very low, cover, and gently simmer until quinoa is tender and all of the coconut milk is absorbed. Add quinoa to a large bowl.

4. For the veggies: Slice mushrooms very thinly. Strip out stems and central rib from kale. Chop kale greens finely and shred carrots.

5. Prepare mushrooms by heating half of the olive oil and garlic over medium heat.

6. Add mushrooms and cook until mushrooms are tender. Add thyme and black pepper; stir to combine. Place cooked mushrooms in the bowl with quinoa.

7. Add remaining olive oil to the pan; sauté kale and carrots until kale is just wilted and still bright green. Add to bowl with mushrooms.

8. For the dressing: Peel and grate ginger. Combine all ingredients in a small bowl and whisk until well combined. Add more coconut aminos to your taste.

9. Pour half of the sauce over the quinoa and veggies. Stir well. Taste and add more dressing to your preference. Serve hot or cold.