Kale Quinoa Salad | With Lemon Garlic Dressing

tahini

🥗Healthier: Greek yogurt

💰Cheaper: peanut butter

Greek yogurt adds creaminess with fewer calories.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey is often less expensive and provides sweetness.

Get a small pot with a tight-fitting lid.

Add 1/2 cup quinoa, 1-2 tablespoons water, and a pinch of salt to the pot.

Bring to a boil, then reduce heat to medium-low and cover, setting a timer for 10 minutes.

After 10 minutes, turn off the heat but leave the lid on and let it sit for at least another 10 minutes.

Prepare the kale by washing and drying 3 large leaves, then removing the hard stems.

Rip the kale leaves into bite-sized pieces and add them to a large salad bowl.

Juice 1/2 lemon and add it to a bowl along with 1 tablespoon Dijon mustard, 1/2 tablespoon honey, 1 garlic clove (finely grated or crushed), sea salt, black pepper to taste, and 1/4 cup extra virgin olive oil.

Whisk the dressing ingredients together until emulsified and creamy.

Pour about half of the dressing over the kale leaves and massage it into each leaf to soften them.

Dice 2 tomatoes and add them to the kale.

Chop 1/4 red onion into small dice and add to the kale.

Grate or julienne 2-3 carrots and add them to the salad bowl.

Spread the cooked quinoa on a plate to cool before adding it to the salad bowl.

Pour the remaining dressing over the salad and toss until well mixed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens