Fresh and nutritious, this flavor-packed dish features wakame, a great source of minerals that can be lacking in conventionally grown produce and that we need for healthy, glowing skin. — Carla Oates, author of The Beauty Chef
For this recipe you will need some Sweet and Sour Fermented Vegetables, which you can make yourself at home.
- 1/2 Cup quinoa, rinsed
- 1 Cup water
- 1/4 Ounce wakame
- 1 Tablespoon coconut oil
- 1 clove garlic, finely chopped
- 2 bunches (approx. 1 pound 12 ounces) kale, stemmed and coarsely chopped
- 2 Teaspoons white sesame seeds, plus extra to serve
- 2 Teaspoons black sesame seeds, plus extra to serve
- 1/2 Teaspoon chilli flakes
- 1 1/2 Cup sweet and sour fermented vegetables (see recipe above)
- 1 avocado, halved, stone removed and flesh sliced lengthways
- 1/2 Cup raw cashews, roasted and coarsely chopped
For the tahini sauce:
- 1/4 Cup freshly squeezed lemon juice
- 1/4 Cup tahini
- 1 Tablespoon extra-virgin olive oil
- 3/4 -inch knob of ginger, peeled and finely grated
- 3 Teaspoons tamari
- 2 Teaspoons raw honey
- 1 Teaspoon sesame oil
Place the quinoa and water in a medium saucepan and bring to the boil.
Cover and decrease the heat to low and gently simmer for 15 minutes, or until almost all of the water has been absorbed and holes appear on the surface.
Keep covered and remove from the heat to finish cooking for a further 5 minutes, or until tails have sprouted and all of the water has been absorbed. Keep warm.
Meanwhile, soak the wakame in cold water for 5 minutes, or until rehydrated.
Drain and squeeze out excess water. Slice into strips. Set aside.
For the tahini sauce:
To prepare the sauce, place all of the ingredients in a jar and seal with a lid.
Shake vigorously to combine.
Heat the coconut oil in a large frying pan or wok over low–medium heat.
Cook the onion and garlic, until softened.
Add the kale and cook, stirring occasionally, for 4–5 minutes, until wilted.
Add the sesame seeds and chile flakes and toss to combine.
To serve, arrange the kale, quinoa, wakame, fermented vegetables, and avocado into serving bowls. Drizzle with the tahini sauce and scatter with roasted cashews and extra sesame seeds.
Adapted from The Beauty Chef by Carla Oates (Hardie Grant Books, August 2017)