Warm Kale and Quinoa Salad
Recipe and Photo By The Live-In Kitchen
INGREDIENTS:
- 1 bunch of kale, ribs removed, chopped
- Coarse kosher salt
- 1 teaspoon olive oil
- 2 cups of cooked quinoa
- 2 cup cooked quinoa⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 3 carrots, julienned⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 1 red bell pepper, julienned⠀
- ¼ cup sunflower seeds
- ¼ cup pepitas
- 4 radish, julienned⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
- ½ cup fresh cilantro, chopped⠀
- 1 avocado, sliced (optional)
Lemon Tahini Dressing :
- ⅓ cup olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
- ⅓ cup lemon juice⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 tablespoons tahini⠀⠀⠀⠀⠀⠀⠀⠀⠀
- 2 teaspoons maple syrup
- 1 clove garlic, pressed⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
- ½ teaspoon ground cumin⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
- ¼ teaspoon coarse kosher salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
- ¼ teaspoon freshly ground black pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀
- ¼ teaspoon crushed red pepper flakes⠀
DIRECTIONS:
Make the dressing
-
In a small bowl or jar, whisk together dressing ingredients until smooth. Taste and adjust seasonings.
Make the salad
- Sprinkle kale with salt and drizzle with 1 teaspoon olive oil. Using your hands, massage until dark.⠀
- Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the kale, quinoa, carrot, red bell pepper, and sunflower seeds. Cook, stirring frequently, for 5 minutes until the kale is slightly wilted. Remove from the heat and add the pepitas, radishes, and cilantro. Stir to combine.⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Toss salad with half the dressing and serve drizzled with additional dressing, sliced avocado, a sprinkling of freshly cracked black pepper, and crushed red pepper flakes if desired.
The Live-In Kitchen: Warm Kale and Quinoa Salad
