Loaded Kale Salad
Ingredients
The base
-
¾
cup
quinoa
-
1½
cups
water
-
4
large
carrots
-
1
whole
beet
-
2
Tbsp
water or oil
-
1
pinch
sea salt
-
½
tsp
curry powder (optional)
The dressing
-
⅓
cup
tahini
-
2-3
Tbsp
lemon juice
-
1-2
Tbsp
maple syrup
-
1
pinch
sea salt
-
¼
cup
water (to thin)
The salad
-
8
cups
kale
-
½
cup
chopped cherry tomatoes
-
1
ripe
avocado
-
¼
cup
hemp seeds (optional)
-
½
cup
sprouts of choice (optional)
Instructions
- Toast the rinsed quinoa in a pot for 1-2 minutes, then add water and bring to a boil. Reduce heat and simmer until liquid is absorbed.
- Preheat the oven and roast the carrots and beets with water or oil and seasonings until tender.
- Prepare the dressing by whisking tahini, lemon juice, maple syrup, and salt, then thin with water to desired consistency.
- Arrange the kale on a platter and top with tomatoes, avocado, quinoa, roasted vegetables, and any optional toppings.
- Serve with dressing on the side or toss to combine.
Nutrition Facts (estimated)
Servings
4
Calories
472
Total fat
22.8g
Total carbohydrates
58.7g
Total protein
14.6g
Sodium
214mg
Cholesterol
0mg
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