Winter Kale Quinoa Salad with Lemon Tahini Dressing
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4-6 1x
- Category: Salad
- Cuisine: Vegetarian, Gluten Free
Ingredients
Scale
- For the Salad:
- 1 bunch Kale washed, chopped, and thick stems removed
- 1 1/2 cups cooked Quinoa (I used Ancient Harvest Blend
, the ratio for this is 1/2 cup Quinoa + 1 cup Water to equal 1 1/2 cups cooked Quinoa. Cook as directed on package)
- 1 bunch Radishes sliced thin
- 1/2 cup halved Cherry Tomato Medley
- 1/2 cup chopped Carrots
- 1/4 cup Almond Slices
- For the Dressing:
- 1/4 cup Tahini
- 1/2 cup Lemon Juice (fresh juice from about 2 Lemons)
- 1 Tbs EVOO
- 1 large clove Garlic
- 1/4 tsp Sea Salt
- 1/4 tsp Black Pepper
, the ratio for this is Instructions
- To make the Salad:
- Wash and remove thick stems from Kale leaves.
- Chop Kale leaves into bite size pieces and add to a large salad bowl.
- Massage Kale leaves 1-2 minutes (this helps soften the leaves).
- Add cooked Quinoa to Kale (make sure it’s cooled, I make mine ahead of time and store it in the fridge until ready to use).
- Add in Radishes, Tomatoes, Carrots, and Almonds.
- To make the Dressing:
- Add Tahini, Lemon Juice, EVOO, Garlic, Salt, and Pepper to a food processor or high speed blender.
- Pulse or blend for about 30 seconds until it’s a dressing consistency.
- Pour dressing over salad and mix well.
- Enjoy!
Find it online: https://tastefulventure.com/winter-kale-quinoa-salad/
