Vanilla and Bean · by Traci York
Crudité with Garlicky Kale and Quinoa Yogurt Dip
NUTRITION · PER SERVING35M COOK
CAL 39%·PRO 72%
CARBS 133G68% OF CAL
31G FIBER51G OTHER51G TOTAL SUGAR
FAT 17G20% OF CAL
6G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A garlicky Greek yogurt and quinoa dip with kale, served with an array of fresh vegetables and pita. A light, protein-rich starter or snack.
startermediterranean🍲 stockpot🔥 ovenvegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 C Whole Milk Yogurt (452g, I like Nancy's)
- 1/4 C Quinoa (rinsed and drained, 56g)
- 1/2 C Water (114g)
- 1/2 C Kale (finely chopped, 22g)
- 4 Cloves of Garlic (grated)
- 1 Tbs + 1 tsp Lemon Juice
- 1/4 tsp Sea Salt
- 1/2 tsp Harissa (ground (optional))
- Celery
- Carrots
- Chioggia Beets (creates that dramatic stripe)
- Brussels Sprouts
- Red Bell Pepper
- Or Any Other Seasonal Veggie - Cucumber and radish would be delicious
- Naan or Pita
At a glance
PER SERVING · TIME 35M
CAL 39%·PRO 72%
CARBS 133G68% OF CAL
31G FIBER51G OTHER51G TOTAL SUGAR
FAT 17G20% OF CAL
6G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 791mg
- Total sugar
- 51g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 3743mg
- Calcium
- 616mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 791MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.