Quinoa and Kale Salad with Lemon-Tahini Dressing and Toasted Almonds
Thiswholesome quinoa and kale salad features a creamy lemon-tahini dressing,crunchy toasted almonds, and fresh kale. Perfect as a light lunch or anutrient-packed side dish, it’s vibrant, flavorful, and easy to make.
Ingredients
- 1 cup quinoa
- 2 cups water
- 4 cups cups kale chopped and stems removed
- 1 tablespoon olive oil
- Juice of 1 lemon
- 1/4 cup tahini
- 1 clove garlic minced
- 1/4 cup sliced or slivered almonds toasted
- Salt and pepper to taste
Instructions
- Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.
- Prepare the Kale: In a large bowl, massage the chopped kale with olive oil and a squeeze of lemon juice for 1-2 minutes, until the kale is softened and tender.
- Make the Dressing: In a small bowl, whisk together the tahini, lemon juice, garlic, and a pinch of salt. Gradually add water, 1 tablespoon at a time, until the dressing is smooth and pourable.
- Toast the Almonds: Heat a dry skillet over medium heat and add the sliced or slivered almonds. Toast for 3-5 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and let cool.
- Assemble the Salad: In a large bowl, combine the quinoa and kale. Drizzle with the lemon-tahini dressing and toss to coat. Add the toasted almonds and toss again.
- Serve and Garnish: Serve the salad with a sprinkle of fresh herbs or a final drizzle of lemon juice, if desired.