Line a fine mesh sieve with cheese cloth or a coffee filter. Spoon the yogurt into the filter and set aside in the fridge to drain while prepping the other ingredients.

In a small sauce pot, add the quinoa and water. Bring to a boil. Cover, reduce to a simmer and cook for 10 minutes. Remove from heat and set aside for 5 minutes. Drain any residual water, fluff with a fork and pop in the refrigerator.

Into a bowl, add the strained yogurt, chilled quinoa, chopped kale, garlic, lemon juice, salt and optional harissa.

Let set for at least one hour before serving. Overnight is even better.

Be sure to prep the veggies just prior to serving. Or place the cut veggies in cold water to keep crisp. Cut veggies like carrots, celery and beets tend to dry shortly after being cut. Cut the carrots and beets into thin chips or sticks using the mandoline. Cut the bell pepper into thin strips.

I blanch the Brussels sprouts, just to soften, for 30 seconds. This can also be done with other veggies such as cauliflower and broccoli. To do this, you'll need to prepare an ice bath. Blanching is optional, but I find it brings out their flavor and softens them a bit. If blanching, bring a pot of water to a boil, cut the Brussels in half, plunge the Brussels in the boiling water for no more than 30 seconds, remove from water then plunge into an ice bath. Remove and pat dry.

If serving with naan or pita, warm in a 350F (180C) oven for 10 minutes.

Arrange veggies and bread on a serving tray. Serve dip cold.

Dip may be stored in a covered container for up to four days in the refrigerator.