Looking for a refreshing, nutrient-packed dish that doesn’t skimp on flavor? This Kale and Quinoa Salad with Lemon-Tahini Dressing is your answer! Perfect for a light lunch or dinner, it's vibrant and satisfying.
Kale: This leafy green is a nutritional powerhouse, providing fiber and a sturdy base for the salad. Massaging the kale makes it more tender and pleasant to eat.
Quinoa: This protein-rich grain adds a subtle nutty flavor and makes the salad more filling. It's gluten-free and cooks quickly, perfect for busy days.
Cherry Tomatoes: These little bursts of sweetness and juiciness brighten the salad and add a pop of color.
Red Onion: Thin slices of red onion provide a sharp, tangy contrast. If you prefer a milder taste, soak them in cold water for a few minutes.
Roasted Almonds: Chopped almonds add a nice crunch and a hint of toasty flavor. Roasting them enhances their nuttiness.
Feta Cheese: The creamy, tangy feta complements the other ingredients and adds a touch of indulgence.
Olive Oil: Used in the dressing, it adds richness and helps emulsify the ingredients.
Lemon: Fresh lemon juice adds a bright, fresh acidity that balances the tahini's richness.
Tahini: This sesame seed paste brings a nutty, creamy element to the dressing.
Honey: Just a touch of sweetness to balance the tart lemon and rich tahini.
Salt and Pepper: Essential seasonings to enhance all the flavors.
This salad pairs beautifully with grilled chicken or fish for a more substantial meal. Or try serving it alongside a creamy soup for a delightful contrast of textures and temperatures.
Start by rinsing the quinoa under cold water to remove any bitterness. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, cover the pot, and reduce the heat to low. Let it simmer for about 15 minutes until the water is absorbed. Once cooked, fluff it with a fork and set it aside to cool.
While the quinoa is cooking, prepare the kale. Remove the stems and chop the leaves into bite-sized pieces. If you have the time, give the kale a quick massage with a little olive oil to soften it up.
In a large bowl, combine the chopped kale, cooled quinoa, cherry tomatoes, red onion, almonds, and feta cheese. Toss them together to mix the ingredients evenly.
Next, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, tahini, honey, and a pinch of salt and pepper. Adjust the seasoning to your taste.
Pour the dressing over the salad and toss everything together until well combined. You can serve it immediately or refrigerate for up to 2 hours to let the flavors meld beautifully.
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