Description
This Kale and Quinoa Salad with Lemon Tahini Dressing is a vibrant, nutrient-packed dish that is both light and filling. The earthy, nutrient-rich kale pairs perfectly with the fluffy quinoa, and the zesty lemon tahini dressing brings everything together with a creamy, tangy flavor. High in protein, fiber, and healthy fats, this vegan salad is ideal for meal prep, a healthy lunch, or as a side for dinner. Quick to make and full of fresh ingredients, it’s a must-try for anyone looking to add more greens to their diet.
Ingredients
For the Salad:
- 2 cups fresh kale, washed and chopped
- 1 cup cooked quinoa (cooled)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup toasted sunflower seeds or pumpkin seeds (optional)
- 1/4 cup dried cranberries or raisins (optional)
For the Lemon Tahini Dressing:
- 1/4 cup tahini
- 2 tbsp lemon juice (freshly squeezed)
- 1 tbsp olive oil
- 1 tsp maple syrup or agave nectar (optional for sweetness)
- 1-2 tbsp water (to thin the dressing)
- Salt and pepper, to taste
Instructions
- Prepare the salad: In a large bowl, combine the chopped kale, cooked quinoa, cherry tomatoes, cucumber, and red onion. Toss gently to combine.
- Make the dressing: In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup (if using), and a pinch of salt and pepper. Add water a tablespoon at a time to reach your desired dressing consistency (thinner or thicker).
- Toss the salad: Pour the lemon tahini dressing over the salad and toss everything together until the kale and quinoa are well-coated.
- Garnish and serve: Top the salad with toasted seeds and dried cranberries, if using. Serve immediately or refrigerate for up to 2 days.
