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Fresh Quinoa and Kale Power Salad with Lemon Tahini Dressing

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A quick, nourishing salad combining nutty quinoa, slightly bitter kale, and a creamy, tangy lemon tahini dressing. Perfect for a light lunch or dinner with fresh, vibrant flavors.

Ingredients

Scale
  • 1 cup (170g) uncooked quinoa, rinsed well
  • 6 cups (about 150g) curly kale leaves, stems removed and finely chopped
  • 1 cup (150g) cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/4 cup red onion, thinly sliced (optional)
  • 1/4 cup fresh parsley, chopped
  • For the Lemon Tahini Dressing:
  • 1/4 cup (60ml) tahini
  • 3 tablespoons (45ml) fresh lemon juice (about 1 large lemon)
  • 1 tablespoon (15ml) olive oil (extra virgin)
  • 1 garlic clove, minced
  • 2 teaspoons (10ml) maple syrup or honey
  • 1/4 teaspoon (1.5g) salt, or to taste
  • 2–3 tablespoons (30-45ml) water, to thin the dressing as needed
  • Optional add-ins: toasted pumpkin seeds or slivered almonds; crumbled feta or goat cheese

Instructions

  1. Rinse 1 cup (170g) quinoa under cold water to remove bitterness. Combine with 2 cups (480ml) water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and transfer to a large mixing bowl to cool (about 10 minutes).
  2. While quinoa cooks, remove stems from 6 cups (150g) curly kale and finely chop the leaves. Place kale in the large bowl with cooled quinoa. Massage the kale gently with your hands for about 2-3 minutes until it softens and darkens in color.
  3. Halve 1 cup (150g) cherry tomatoes, dice 1 medium cucumber, thinly slice 1/4 cup red onion (optional), and chop 1/4 cup fresh parsley. Toss all into the quinoa-kale mixture.
  4. In a small bowl or jar, whisk together 1/4 cup (60ml) tahini, 3 tablespoons (45ml) lemon juice, 1 tablespoon (15ml) olive oil, 1 minced garlic clove, 2 teaspoons (10ml) maple syrup or honey, and 1/4 teaspoon (1.5g) salt. Add 2-3 tablespoons (30-45ml) water gradually to reach a pourable consistency.
  5. Pour the dressing over the salad and toss gently but thoroughly to coat everything evenly. Taste and adjust salt or lemon juice as needed.
  6. Optional: Sprinkle toasted pumpkin seeds or slivered almonds on top for texture, or add crumbled feta/goat cheese if desired.
  7. Let the salad rest for 10 minutes after tossing to let the flavors meld and the kale soften further before serving.

Notes

Massaging kale softens it and reduces bitterness. Rinsing quinoa removes its natural bitter coating. Letting the salad rest for 10 minutes enhances flavor melding and softens kale further. Adjust dressing thickness by adding water gradually. Store leftovers in airtight container up to 3 days; kale will soften over time.

Nutrition

Keywords: quinoa salad, kale salad, lemon tahini dressing, healthy salad, vegan salad, gluten-free salad, easy salad recipe, power salad

Find it online: https://cookyep.com/fresh-quinoa-and-kale-power-salad-recipe-easy-healthy-lemon-tahini-dressing/