4 purple cabbage leaves (can be replaced with soft corn tortillas)
1 cup cooked chickpeas
1 cup quinoa
2 tsp curry powder
1/4 tsp smoked paprika
1/4–1/2 tsp sea salt
1 pinch chili flakes
2 cups shredded kale
1–2 tsp pumpkin seeds per cabbage boat
1/4 cup coconut yogurt
1/2 handful fresh mint
1 lime, the juice
2 tsp maple syrup (optional)
- Add 2 tbsp water to a pan and add the cooked quinoa, chickpeas, seasonings and kale.
- Cook at medium to high heat for 3 minutes. Mix well.
- Mix or blend the dressing ingredients.
- Serve the quinoa mix in the cabbage leaves (or corn tortillas) with the toppings and dressing.