Suzanne Hollander, MS, RD

As a dietitian, home cook, and enthusiast of all-things-delicious, I'm often asked, "so what do YOU eat?" Here's a blog to answer that very question! My hope is that you'll find (even just a little) inspiration from some of my favorite recipes, restaurants, party-ideas and food musings for your own happy, healthy, food-loving lifestyle.

Thursday, January 2, 2014

Sesame Quinoa and Kale

Served alongside homemade coconut shrimp
with sweet and spicy jalapeno sauce
New Year's resolutions abound! Did you decide to be healthier in 2014? Meals with plenty of fresh, seasonal vegetables, whole grains, and healthy (plant-based) fats fill you up and keep you healthy. This Sesame Quinoa and Kale has the added bonus of cooking up in less than 20 minutes (including the prep!), so you'll be on your way to a nutritious weeknight meal. I used a few pantry/refrigerator staples: coconut water, tahini, toasted sesame oil, and spices which add tons of flavor, so you can keep the added salt to a minimum. 

The Nutrition Rundown: Think you can't get enough protein on a plant-based diet? Think again! A side-serving of this dish has as much protein as a whole egg. It's also packed with numerous vitamins, including vitamin K, which is critical for blood and bone health. 

Sesame Quinoa and Kale
Serves 4-6
Based on 6 side-dish servings
1 Tbs olive oil
1 cup uncooked quinoa, rinsed and drained
4 cloves garlic, chopped
1/2 onion, small diced
1 Tbs curry powder
2 tsp cumin
salt and freshly ground black pepper
2 cups coconut water
1 bunch kale, stems removed and torn into 2" pieces
2 Tbs tahini
1 Tbs toasted sesame oil
Juice of 1 lemon 

  1. In medium saucepan, heat olive oil over medium-high heat. Add quinoa, garlic, onion, and spices, stir to combine and continue stirring frequently while quinoa toasts and onion becomes translucent, ~2 minutes. 
  2. Add coconut water and bring to a boil. Reduce heat to simmer, add kale, and cover to cook ~7 minutes, until quinoa is cooked but still intact with a bite.
  3. Stir in tahini, sesame oil, and lemon juice. Serve warm or cover and refrigerate to serve cold as a salad. 

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