Kitchen Sink Kale Salad

Rated 0 out of 5
$43.33 Cooking Fee
Serving Size: 8 ounces
Categories: , ,
Recipe adapted from:
This crunchy kale and quinoa salad includes chopped apples for just a touch of sweetness, and it's topped with a delicious tahini maple-lemon dressing to bring all the flavors together.
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Adjust the ingredients measurement scale here by changing this number. 10


  • Heat olive oil in a small pot over medium heat and add rinsed, drained quinoa. Toast quinoa for 1-2 minutes, stirring frequently so it doesn’t burn. Add water and bring to a low boil.
  • Reduce heat to a simmer, cover, and cook for around 20 minutes or until the liquid is absorbed. Once cooked, remove from heat and stir before setting aside.
  • While the quinoa cooks, prepare dressing: Add all of the dressing ingredients EXCEPT the water in a small bowl and whisk to combine. Add water (a little bit at a time), continuing to whisk until it reaches desired consistency. Taste and adjust flavor as needed.
  • In a large bowl, add the kale and top with tomatoes, carrots, pepper, apple, avocado, cooked quinoa, and help hearts. Serve with dressing on the side.

Cook Times

Active Prep15
Hands-On Cook5
Hands-Off Cook20
Total Time40 minutes
Recipe Serving Size10




  • 2 teaspoon extra virgin olive oil
  • 1 1/2 cup quinoa rinsed
  • 3 cup water


  • 2/3 cup tahini
  • 6 tablespoon lemon juice
  • 2 tablespoon pure maple syrup
  • 1 teaspoon sea salt
  • 1/2 cup water


  • 12 ounce kale chopped
  • 11 ounce cherry tomato halved
  • 4 carrot large, chopped
  • 2 orange bell pepper chopped
  • 2 Granny Smith apple chopped
  • 2 avocado chopped
  • 3 ounce hemp hearts

Cooking Tools Required

Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove, Whisk


Calories: 381kcal | Carbohydrates: 40g | Protein: 13g | Fat: 21g | Saturated Fat: 3g | Sodium: 281mg | Potassium: 833mg | Fiber: 8g | Sugar: 10g | Vitamin A: 8510IU | Vitamin C: 90mg | Calcium: 125mg | Iron: 4mg

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