Summer Quinoa Kale Salad with Tahini Dressing
Ingredients
The salad
-
¾
cup
dry quinoa
-
2
bunches
kale, de-stemmed and chopped
-
1
cup
diced cucumber
-
1
pint
sliced cherry tomatoes
-
½
cup
roasted almonds
-
½
cup
feta or goat cheese, crumbled
-
1
each
avocado, cubed
-
1
cup
corn (optional)
-
1
handful
fresh chopped dill or basil (optional)
The dressing
-
⅓
cup
sun-dried tomatoes
-
3
tbsp
tahini
-
2
tbsp
extra virgin olive oil
-
3
tbsp
red wine vinegar
-
¾
cup
water
-
1
tbsp
honey or maple syrup
-
½
tsp
garlic powder
-
1
tsp
fine sea salt
-
1
to taste
freshly ground black pepper
Instructions
- Soak sun-dried tomatoes in hot water to plump them, if not using oil-packed.
- Rinse quinoa and cook with 1 ¼ cups water, bringing to a boil and then simmering covered for about 15 minutes. Fluff and cool.
- Massage salt into the kale in a large bowl to break down the leaves.
- Blend dressing ingredients until smooth, adding water as needed for consistency.
- Combine the dressing with the kale, then add quinoa, cucumber, tomatoes, almonds, and cheese. Toss gently.
- Add avocado if serving immediately; otherwise, add it just before serving leftovers.
Nutrition Facts (estimated)
Servings
6
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
10mg
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