2 cups quinoa
4 leaves of Kale
1/2 cup tahini
3 cloves of garlic
1 bunch of fresh cilantro
1 bunch fresh parsley
1/4 cup olive oil
2 teaspoons red chili flakes
1 can black beans
1/2 package of small bella mushrooms
1 pound organic non GMO ground pork (Don’t add for vegan recipe)
2 teaspoons red pepper flakes
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion flakes
1 teaspoon onion powder
1 teaspoon dried parsley
1/2 teaspoon dried chives
In a large sauce pan add 1 tablespoon olive oil, chopped zucchini, sliced mushrooms and saute until lightly golden brown. Set aside
In a medium pot, make quinoa according to package.
Using a ninja or blender, blend, tahini, garlic, 1/4 cup olive oil, squeezed lemons, cilantro, parsley, red chili flakes and salt and pepper to taste. To liquify it more, add more lemon juice.
Bake beans according to can in a small pot, drain out the liquid after heating up the beans.
In a large sauce pan add 1 teaspoon olive oil, ground pork, and all the seasonings for the meat. Cook until all meat is thoroughly cooked all the way through.
In a bowl add your chopped kale and spinach, place a scoop of cooked quinoa on top, then add your veggies, a scoop of black beans and then as much dressing as you see fit!
In a bowl add your chopped kale and spinach, place a scoop of cooked quinoa on top, then add your veggies, a scoop of black beans and or scoop of meat; then as much dressing as you see fit!