These are packed with some of my favorite ingredients! Quinoa is loaded with protein and the kale is well . . . it’s kale! We all know kale is high in iron, calcium and several vitamins. Check out these 10 Health Benefits of this super green. I also threw in some pepitas, which are rich in vitamins, beta carotene, and protein. I made a pretty big batch so that I can nosh all week (especially post workouts), but feel free to halve the recipe if you’re fearful of getting quinoa’d out. (Inconceivable! 😉 )
INGREDIENTS
Filling
2 C tri-color quinoa
4 C vegetable broth or water
1 Tbs olive oil
2 cloves garlic, minced
1 C red onion, diced
3/4 C green onion, sliced
2 C mushrooms, diced
1 bunch kale, leaves removed and chopped (stems discarded)
3/4 C pepitas
Dressing
2 large cloves of garlic
1 Tbs tahini
2 Tbs yellow/light miso
1/4 C nutritional yeast
1/2 C unsweetened almond milk
1/2 C cold water
2 Tbs chia seesds
1/4 tsp black pepper
The rest
Pita pockets
Avocado slices
DIRECTIONS
I recommend making the dressing first. It’ll be a little runny, but letting it sit for 20 minutes or so, will allow the chia seeds to do their thing and thicken up the dressing. In a food processor or blender, combine all of the dressing ingredients and blend until smooth. Set aside.
In a large soup pot, combine the broth (or water) with the quinoa. Bring to a boil, then reduce heat to low. Cover, and cook for about 20-25 minutes, or until all of the liquid has been absorbed.
Meanwhile, heat the olive oil and garlic in a large skillet. Add the red and green onions. Saute until softened and a tiny bit browned. Add the kale and mushrooms and saute until the the kale is bright green, about 5 minutes.
Fold the veggies and pepitas into the cooked quinoa.
I placed a little dressing inside the pita, Â along with a slice or two of avocado, then added the filling, and topped with some more dressing. Enjoy!
- Filling
- 2 C tri-color quinoa
- 4 C vegetable broth or water
- 1 Tbs olive oil
- 2 cloves garlic, minced
- 1 C red onion, diced
- ¾ C green onion, sliced
- 2 C mushrooms, diced
- 1 bunch kale, leaves removed and chopped (stems discarded)
- ¾ C pepitas
- Dressing
- 2 large cloves of garlic
- 1 Tbs tahini
- 2 Tbs yellow/light miso
- ¼ C nutritional yeast
- ½ C unsweetened almond milk
- ½ C cold water
- 2 Tbs chia seesds
- ¼ tsp black pepper
- The rest
- Pita pockets
- Avocado slices
- I recommend making the dressing first. It'll be a little runny, but letting it sit for 20 minutes or so, will allow the chia seeds to do their thing and thicken up the dressing. In a food processor or blender, combine all of the dressing ingredients and blend until smooth. Set aside.
- In a large soup pot, combine the broth (or water) with the quinoa. Bring to a boil, then reduce heat to low. Cover, and cook for about 20-25 minutes, or until all of the liquid has been absorbed.
- Meanwhile, heat the olive oil and garlic in a large skillet. Add the red and green onions. Saute until softened and a tiny bit browned. Add the kale and mushrooms and saute until the the kale is bright green, about 5 minutes.
- Fold the veggies and pepitas into the cooked quinoa.
- I placed a little dressing inside the pita, along with a slice or two of avocado, then added the filling, and topped with some more dressing. Enjoy!
Barb@ThatWasVegan? says
I love this! It would be perfect for work lunches for me during the week.
Marianne LaBatto says
This looks delicious. Can’t wait to make it for lunch. How long will the dressing keep in the fridge?
Epicurean Vegan says
Great! I hope you like it. For the dressing, I’d say it’ll keep 4-5 days in the fridge.