This Kale and Quinoa Salad is a vibrant and nutritious dish, perfect for a light lunch or a refreshing side. Packed with protein-rich quinoa, crisp kale, and a zesty, creamy dressing, it’s both satisfying and delicious.
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Ingredients
- 1 cup quinoa, rinsed
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup parsley, chopped
- sunflower seeds, dried cranberries, raisins and feta cheese (optional)
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons water
- 1 clove garlic, minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon maple syrup or honey
- salt and black pepper to taste
Lemon Tahini Dressing
- 2 cups water or vegetable broth
- 4 cups kale, stems removed and chopped
- 1 cup cherry tomatoes, halved
Instructions
- In a medium saucepan, bring the water or vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool.
- While the quinoa is cooking, massage the chopped kale with a pinch of salt. This helps to soften the kale and reduce bitterness.
- In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and black pepper. Add water, a tablespoon at a time, until the dressing reaches your desired consistency.
- In a large bowl, combine the cooked and cooled quinoa, massaged kale, cherry tomatoes, cucumber, and red onion.
- If using, add the sunflower seeds, dried cranberries, raisins and feta cheese.
- Pour the lemon tahini dressing over the salad and toss to combine. Adjust seasoning with more salt and pepper if needed.
- Serve immediately or refrigerate for up to 2 days. Enjoy!
