VEGAN KALE SALAD WITH QUINOA

By Peggie

Fresh and colorful vegan kale salad with quinoa and a delicious tahini dressing. This hearty and filling salad can easily be a main course. Gluten-Free.

Ingredients

• For the Quinoa:
• 1 cup (170g) Quinoa (Dry)
• 2 cups (480ml) Water
• For the Kale:
• 5 cups (5oz/141g) Kale, Stems Removed (packed cups)
• 1 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Lemon Juice
• 1/8 tsp Salt
• For the Salad:
• 10 Cherry Tomatoes (sliced in half)
• 10 Sundried Tomatoes (sliced)
• 10 Pitted Olives (sliced in half)
• 15 Walnuts (chopped)
• For the Dressing:
• 1 Batch Tahini Salad Dressing
• 1/4 cup (60ml) Tahini
• 2 Tbsp Lemon Juice (freshly squeezed)
• 1 Tbsp Maple Syrup
• 1 Tbsp Rice Vinegar
• 1 Tbsp Toasted Sesame Oil
• 1/2 tsp Crushed Garlic
• 2 Tbsp Water
• 1/8 tsp Sea Salt*
• 1/8 tsp Black Pepper*
• Add all the ingredients to a measuring jug.
• Whisk with a hand whisk until completely smooth.
• Pour over your salad and enjoy!
• For Serving:
• 1-2 Avocados (Sliced)
• Cilantro

Details

Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Place the quinoa and water into a pot and bring to the boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed (~15 mins). Once cooked, fluff with a fork.

While the quinoa is cooking, add your kale (stems removed) to a big bowl. Add in the olive oil, lemon juice and salt and massage with your hands for around a minute. You will feel the kale fibers soften and break down, creating a nice soft edible kale.

Prepare the other salad ingredients, except the avocado and then toss together in a bowl with the kale and toss together.

When the quinoa is cooked add it to the bowl and toss together.

Prepare the dressing by adding all ingredients to a bowl and whisking together as per the linked recipe.

Serve in a salad bowl or salad platter topped with sliced avocado and fresh cilantro and topped with tahini dressing.

*This recipe serves 4 if it’s a main course and 8 as an appetizer/side.