Highlighting tahini, quinoa, kale, and lemon, ultra-nutritious Tahini-Lemon Kale Salad is a tasty and satisfying dish to rack up your essential vitamins.
1 tablespoon water
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon tahini
2 teaspoons lower-sodium soy sauce
1/4 teaspoon pepper
6 cups thinly sliced stemmed Lacinato kale
3/4 cup cooked quinoa
How to Make It
Combine water, lemon juice, olive oil, tahini, soy sauce, and pepper in a large bowl, stirring with a whisk. Add kale and cooked quinoa; toss.
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Tahini and lemon with kale and quinoa is very good. For our tastes, we used 2 T. tahini and 2-3 T. lemon juice. We served with diced avocado and grape tomatoes for individuals to add according to their tastes. Chopped cucumbers would also be good.
I will be making this many times! I made it a day ahead with tri-colored quinoa and then warmed it up for about 45 seconds in the microwave which slightly wilted the kale. You also can add feta and olives and make into a healthy Greek meal.
Made this today as part of my Mother's Day meal I prepared for both my wife and mother. The only thing I changed was that I grilled the kale, as I'm not a big fan of raw kale and used red quinoa. Everyone loved it. What put it over the edge was the tahini-lime dressing. Will definitely keep this in my arsenal from now on!
This salad is amazing! I usually use fresh lemons but had to use not-from-concentrate bottled lemon juice and it was just as good. One time I was in a hurry and didn't cook quinoa so I tossed in pine nuts, amazing! If you haven't liked kale in the past try Lacinato, it's different and worth a try -my non kale liking husband really enjoyed it.
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