Healthy Quinoa Bowls with Kale, Carrots and Tahini Turmeric Dressing

Ingredients

• vegetable oil
• 1 clove garlic
• salt
• 2 tablespoon olive oil
• 2 cloves garlic
• black pepper
• 1 teaspoon lemon juice
• 1/2 teaspoon ground coriander
• 2 medium-sized carrots
• 200 grams or 1 cup quinoa
• 400 ml or 2 cups water
• 2 cardamom pods (ground)
• 1 tablespoon honey (or agave syrup for vegan)
• 200 grams or 7 oz curly kale
• 1 small red chilli pepper
• 1 teaspoon fresh ground ginger
• 1 tablespoon fresh ground turmeric (or 1 teaspoon dried)
• a handful cashew nuts
• 1 tablespoon sesame seeds to serve
• 1 tablespoon tahini paste
• 6 tablespoons Greek yogurt (or vegan cashew yoghurt)