MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Riders Of The Purple Carrot Buddha Bowl
 Categories: Vegan, Grains, Greens, Herbs, Sauces
      Yield: 2 Servings

  1 1/2 c  Quinoa
      3 c  Water; +6 tb, divided use
      2 c  Red cabbage; shredded
      3 c  Curly kale
     15 oz Can black beans
      4 tb Sauerkraut
      3 tb Tahini
      1 tb Ginger; minced
      1 ts Rice wine vinegar
      2 tb Sesame seeds

  Rinse and dry the produce. Remove stems from the kale and slice
  into 1/2" ribbons. Peel and mince the ginger. Rinse and drain the
 black beans and set aside.

  Pour quinoa and 3 cups water into a small pot. Bring to a boil,
  then reduce heat. Cover and simmer until quinoa grains are tender,
  about 10 to 15 minutes.

  Meanwhile, saute the cabbage with 2 tb water in a large saute pan
  over medium heat. Stir occasionally and cook until cabbage is
  softened and bright purple, about 5 minutes.

  Add the chopped kale to the pan, cover and reduce heat to low.
  Allow kale to cook until slightly wilted and bright green, about
  5 minutes.

  While vegetables are steaming and quinoa is cooking, make the
  dressing. In a small bowl, whisk together the tahini, minced
  ginger, rice wine vinegar, and remaining 4 tb water until you have
  a smooth and creamy consistency.

  To serve, assemble each bowl with quinoa, cabbage, kale, black
  beans, and sauerkraut. Top with ginger-tahini dressing and sesame
  seeds. Enjoy!

  Recipe FROM: https://www.purplecarrot.com

  Uncle Dirty Dave's Archives

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