Lemon Tahini Kale Salad
Ingredients
Base:
- 1 cup quinoa uncooked
- 1 head kale chopped
- 1 medium carrot shredded
- ½ red onion diced
- 1 raw beet or a few radishes shredded
- 1 Handful of seeds (pumpkin, sunflower, or hemp)
Optional add-ins:
- Roasted cauliflower, cucumbers, tomatoes, bell peppers, avocado etc...
Lemon Tahini Dressing:
- ¼ cup tahini
- 1/2 lemon juiced
- ¼ tsp garlic powder
- ¼ tsp ground cumin
- 1-2 tsp maple syrup to taste
- Dash of black pepper
- Water to thin
- Optional: a drizzle of olive oil
Instructions
Cook the quinoa:
- Rinse 1 cup of quinoa thoroughly.
- Cook according to package instructions (usually simmer in 2 cups water for ~15 minutes).
- Fluff with a fork and let cool.
Prep the veggies:
- Shred the beets or radishes and carrots.
- Dice the red onion.
- Optional: Roast cauliflower at 400°F with a little oil, salt, and garlic powder until golden and tender (20–25 minutes).
- Chop any additional veggies you’d like to include.
Make the dressing:
- In a small bowl, whisk together tahini, lemon juice, garlic powder, cumin, maple syrup, black pepper, and water (start with 2 tbsp and add more until it’s creamy but pourable).
- Optional: Add a drizzle of olive oil for richness, or blend everything in a blender for a smoother texture.
Massage the kale:
- Add chopped kale to a large mixing bowl.
- Drizzle with a bit of olive oil and a splash of lemon juice.
- Use your hands to massage the kale for about 2 minutes, until it softens and turns a deeper green. This step improves both texture and digestibility — don’t skip it!
Assemble the salad:
- To the bowl of massaged kale, add cooked quinoa, shredded veggies, red onion, any additional vegetables, and seeds.
- Pour over the lemon tahini dressing.
- Toss well with tongs until everything is evenly coated.
Serve & enjoy:
- Enjoy immediately, or refrigerate for a few hours to let the flavors meld. This salad holds up great for meal prep and next-day lunches.