Kitchen Sink Kale Salad

Serving Size: 10

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.

Recipe by: KaiaFIT 7-day reseat ebook

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook20

Passive0

Total Time40

Recipe Serving Size10

Cooking Tools Required

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

Ingredients

Quinoa:

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

Dressing:

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

Salad:

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

Instructions

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.

Nutrition