Healthy Quinoa Bowls with Kale, Carrots and Tahini Turmeric Dressing

Combine quinoa with water and a pinch of salt in a pot over medium heat. Bring to a boil and cover with a lid, reducing heat to low. Let it simmer for 15 minutes and then drain.

Meanwhile, peel and slice carrots. In a wok or a large skillet, heat a lug of vegetable oil over medium-high heat. Add carrots and stir-fry for 1 minute. Add coriander, ground cardamom, salt, black pepper and 2 tablespoons water. Reduce the heat to medium-low, cover and simmer for 5 minutes. Add honey (or syrup) and simmer until the liquid evaporates, about 2 more minutes. Transfer to a plate.

Roughly chop kale. Finely chop garlic and red chilli pepper and ground fresh turmeric (if using, wear rubber gloves!!!). Put your wok or skillet back to the stove over medium-high heat. Heat a lug of vegetable oil and add 2 cloves chopped garlic, red chilli pepper, ground ginger and 1 tablespoon ground fresh turmeric. Stir-fry for 2 minutes. Add kale to the wok or skillet. Mix everything together, reduce the heat to medium-low and add 3 tablespoons of water. Cover with a lid and let simmer for 3 minutes. Uncover and stir-fry until the liquid evaporates. Add quinoa and carrots and stir-fry for 3 more minutes.

Roast cashew nuts on a dry pan until golden.

Make the dressing: finely chop garlic. Combine it with tahini paste, lemon juice, Greek yoghurt, olive oil, 1 tablespoon turmeric, salt and pepper. Serve quinoa bowls with the dressing, toasted cashew nuts and sesame seeds. Enjoy!