Quinoa and Kale Salad

This vibrant and nourishing quinoa and kale salad combines the earthiness of quinoa with the fresh taste of kale, all brought together with a tangy lemon-tahini dressing. It's a refreshing and energizing dish perfect for any occasion.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4

Ingredients

1 cup quinoa

2 cups water

1 bunch kale, washed and chopped

1/4 cup lemon juice

1/4 cup tahini

2 tablespoons olive oil

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/4 cup sliced almonds

1/4 cup crumbled feta cheese

1 tablespoon sesame seeds

Instructions

1. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.

2. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside to cool.

3. In a large bowl, whisk together lemon juice, tahini, olive oil, garlic, salt, and black pepper to make the dressing.

4. Add the chopped kale to the bowl and massage the dressing into the kale for about 2 minutes, until the leaves are tender.

5. Add the cooked quinoa, cherry tomatoes, red onion, almonds, and feta cheese to the kale. Toss to combine.

6. Sprinkle sesame seeds over the top before serving.

Storage

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

Reheating

Best enjoyed cold, do not reheat.

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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.