Quinoa and Kale Salad with Lemon-Tahini Dressing
This nutritious quinoa and kale salad is a refreshing and filling meal. Featuring a base of fluffy quinoa and shredded kale, topped with ripe cherry tomatoes and creamy avocado, it is dressed with a tangy lemon-tahini sauce. Perfect for a healthy lunch or dinner.
Prep time: 15 minutesCook time: 15 minutesServes: 4
Ingredients
1 cup quinoa
2 cups water
1 bunch kale, shredded
1 cup cherry tomatoes, halved
1 avocado, diced
1/4 cup tahini
1/4 cup lemon juice
2 tbsp olive oil
2 cloves garlic, minced
Salt and pepper to taste
Instructions
1. Rinse quinoa under cold water in a fine mesh sieve.
2. In a medium saucepan, bring water to a boil and add quinoa.
3. Lower the heat to a simmer, cover, and cook for 15 minutes or until the water is absorbed.
4. Fluff the quinoa with a fork and let it cool.
5. In a large bowl, combine shredded kale with a pinch of salt and massage gently until softened.
6. Add cooled quinoa, cherry tomatoes, and diced avocado to the bowl.
7. In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and pepper to create the dressing.
8. Pour the dressing over the salad and toss to combine evenly.
9. Serve immediately or chill in the refrigerator for 30 minutes for enhanced flavor.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
This salad is best enjoyed cold, so no reheating is necessary.
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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.
