Shredded Kale + Quinoa Salad with Creamy Tahini Dressing
A hearty, make-ahead salad of fluffy quinoa and thinly shredded kale tossed in a lemony tahini dressing, with sweet currants and toasted sesame seeds for crunch.
Servings: 4 servings
Ingredients
- ¾ cup quinoa rinsed well
- 1 ½ cups water
- ½ bunch kale about 5 large leaves, stems removed, leaves thinly sliced crosswise
- ¼ cup dried currants
- 1 tbsp toasted sesame seeds
- ¼ cup tahini
- 2 tbsp olive oil
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 1 clove garlic minced
- 1 tsp sugar
- 1 tsp salt
Instructions
- Combine the rinsed quinoa and water in a medium saucepan over high heat. Bring to a boil, then cover and reduce the heat to low; cook 10–15 minutes, until the water is absorbed. Let stand 5 minutes, then place in a fine-mesh sieve and cool under cold running water. Let it drain in the sieve set over the saucepan (off the heat) while you prepare the salad.
- Whisk together the tahini, olive oil, lemon juice, zest, garlic, sugar and salt in a large bowl.
- Add the shredded kale and cooled quinoa to the bowl and toss with the dressing until well coated. Add the currants and sesame seeds and toss.
Notes
Thin slicing tenderizes: Slicing the kale thinly softens it, and tossing with the dressing softens it further as it sits.
Make ahead: This salad holds up well — the kale stays crisp and the flavours deepen over a day in the fridge.
Rinse the quinoa: A good rinse removes the bitter saponin coating; cool it fully so the salad isn't warm.
Toast the sesame seeds: A quick toast deepens their nutty flavour before adding.
Nutrition
Calories: 330kcal | Carbohydrates: 32g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 580mg | Potassium: 400mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3000IU | Vitamin C: 40mg | Calcium: 150mg | Iron: 4mg