Kale and Quinoa Salad with Lemon-Tahini Dressing

Discover a nutritious and delicious Kale and Quinoa Salad, topped with a light and creamy lemon-tahini dressing. Perfect for a quick lunch or a healthy side dish.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

1 bunch kale (about 8 oz), stems removed and leaves chopped

1 cup quinoa

2 cups water

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/4 cup roasted almonds, chopped

1/4 cup feta cheese, crumbled

2 tbsp olive oil

1 lemon, juiced

2 tbsp tahini

1 tbsp honey

Salt and pepper to taste

Instructions

1. Rinse quinoa under cold water. In a medium saucepan, bring 2 cups water to a boil. Add quinoa, cover, and reduce heat to low. Cook for 15 minutes or until water is absorbed.

2. Fluff quinoa with a fork and let cool.

3. In a large bowl, combine chopped kale, cooled quinoa, cherry tomatoes, red onion, almonds, and feta cheese.

4. In a small bowl, whisk together olive oil, lemon juice, tahini, honey, salt, and pepper to create the dressing.

5. Pour the dressing over the salad and toss to combine.

6. Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat by letting it come to room temperature or serving cold for a refreshing meal.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.