Creamy Vegan Nordic Brunch Bowl with Quinoa and Kale

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup uncooked quinoa 2 cups water or vegetable broth 1 bunch kale, chopped 1 cup cherry tomatoes, halved 1 medium avocado, sliced 1/4 cup almonds, toasted and roughly chopped Salt and pepper, to taste Dill sauce: + 1/2 cup silken tofu + 1/4 cup fresh dill + 2 tbsp lemon juice + 1 clove garlic + 1/4 tsp salt + 1/4 tsp pepper Optional: Nutritional yeast for sprinkling

Instructions

1. a. Rinse quinoa under cold water, then cook in water or vegetable broth according to package instructions until tender and fluffy. Let cool slightly. b. Prepare dill sauce by blending silken tofu, fresh dill, lemon juice, garlic, salt, and pepper in a blender until smooth and creamy. Set aside. c. In a large bowl, combine cooked quinoa, chopped kale, cherry tomatoes, sliced avocado, and toasted almonds. Season with salt and pepper to taste. d. Drizzle the dill sauce over the quinoa mixture, toss gently to coat. e. Optionally, sprinkle with nutritional yeast for added flavor and color.

Chef’s Insight

The creaminess of the dill sauce balances the crunchy almonds, creating a satisfying mouthfeel.

Notes

Quinoa can be cooked ahead of time to save time on prep day.