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Quinoa & Kale Pitas with Tahini Dressing

March 2, 2014 by Epicurean Vegan

Quinoa and Kale Pitas with Tahini Dressing -- Epicurean VeganThese 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.

Quinoa and Kale Pitas with Tahini Dressing -- Epicurean VeganIn 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.

Quinoa and Kale Pitas with Tahini Dressing -- Epicurean VeganMeanwhile, 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.
Quinoa and Kale Pitas with Tahini Dressing -- Epicurean VeganFold the veggies and pepitas into the cooked quinoa.
Quinoa and Kale Pitas with Tahini Dressing -- Epicurean VeganI 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!
Quinoa and Kale Pitas with Tahini Dressing -- Epicurean Vegan

Quinoa & Kale Pitas with Tahini Dressing
 
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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! 😉 )
Author: Epicurean Vegan
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
  • 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
Directions
  1. 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.
  2. 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.
  3. 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.
  4. Fold the veggies and pepitas into the cooked quinoa.
  5. 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!
3.4.3177

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Filed Under: Dinners, Dressings/Condiments, Lunches Tagged With: easy, fast and easy, healthy, kale, pepitas, pita sandwiches, protein, quinoa, tahini, tahini dressing, Vegan

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Comments

  1. Barb@ThatWasVegan? says

    March 20, 2014 at 11:04 am

    I love this! It would be perfect for work lunches for me during the week.

  2. Marianne LaBatto says

    November 10, 2015 at 6:40 pm

    This looks delicious. Can’t wait to make it for lunch. How long will the dressing keep in the fridge?

    • Epicurean Vegan says

      November 11, 2015 at 3:22 pm

      Great! I hope you like it. For the dressing, I’d say it’ll keep 4-5 days in the fridge.

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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