Warm Kale Quinoa Salad
Ingredients
The salad
-
2
tbsp
olive oil
-
1
unit
delicata squash
-
1 ½
tsp
salt
-
1
tsp
black pepper
-
1 ½
cups
red quinoa, cooked
-
1
small head
green kale
-
2
unit
red peppers, roasted
-
¼
cup
sunflower seeds
-
to taste
unit
cilantro
The dressing
-
3
tbsp
tahini
-
⅓
cup
extra virgin olive oil
-
⅓
cup
fresh lemon juice
-
2
tbsp
maple syrup
-
2
tsp
harissa spice
-
1 ½
tsp
umami powder
-
1 ½
tsp
salt
-
1
tsp
black pepper
Instructions
- Preheat the oven to 400°F and prepare two baking sheets with parchment paper.
- Cut the delicata squash in half, remove the seeds, and slice into 1/8-inch-thick slices. Drizzle with olive oil, salt, and pepper, then bake for 20-30 minutes until golden.
- Cut the red peppers into large pieces, remove seeds, and place them face-down on a baking tray. Drizzle with olive oil and bake for 30 minutes until soft, flipping halfway. Set aside to cool.
- To make the dressing, whisk together all dressing ingredients in a bowl, adjusting thickness with water as needed.
- Cook quinoa according to package instructions, then let it cool slightly.
- In a large bowl, combine warm quinoa, chopped kale, sliced roasted red peppers, sunflower seeds, and delicata squash.
- Dress the salad with the tahini-harissa dressing and serve immediately garnished with fresh cilantro.
Nutrition Facts (estimated)
Servings
6-8
Calories
381
Total fat
34.2g
Total carbohydrates
19.3g
Total protein
4.1g
Sodium
880.4mg
Cholesterol
0mg
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