Winter Kale Quinoa Salad With Lemon Tahini Dressing Food

QUINOA SALAD WITH TAHINI DRESSING

Steps:

• Cook quinoa according to package directions, using 1/4 teaspoon salt. Let cool.
• In a large bowl, whisk together lemon juice, oil, tahini, warm water, garlic, cumin, peppers and remaining 1/4 teaspoon salt.
• Stir in cooled quinoa, tomatoes, cucumber, parsley, mint and green onions, stirring to coat quinoa and vegetables with dressing.
• This recipe can be refrigerated up to 3 days.
• The original recipe called for 1 cup of canned lentils to be added with vegetables and quinoa and doubled the amounts of lemon juice, olive oil and water for the dressing.

WINTER KALE QUINOA SALAD WITH LEMON TAHINI DRESSING

Steps:

• To make the Salad:
• Wash and remove thick stems from Kale leaves.
• Chop Kale leaves into bite size pieces and add to a large salad bowl.
• Massage Kale leaves 1-2 minutes (this helps soften the leaves).
• Add cooked Quinoa to Kale (make sure it's cooled, I make mine ahead of time and store it in the fridge until ready to use).
• Add in Radishes, Tomatoes, Carrots, and Almonds.
• To make the Dressing:
• Add Tahini, Lemon Juice, EVOO, Garlic, Salt, and Pepper to a food processor or high speed blender.
• Pulse or blend for about 30 seconds until it's a dressing consistency.
• Pour dressing over salad and mix well.
• Enjoy!

KALE WITH LEMON TAHINI DRESSING

Steps:

• First, make the dressing. Put the lemon juice, garlic, tahini and 50ml cold water in a small bowl. Mix well to form a loose dressing and season to taste. (Don't worry if it separates at first - as you stir it will come together.)
• Heat the oil in a large frying pan and stir-fry the kale for 3 mins. Add half the dressing to the pan and cook for a further 30 secs. Transfer to a serving bowl and drizzle over the remaining dressing.