So my favorited salad is the one where you take bacon and add more bacon. but my heart says this is not something I should ever do ever again. I love the nutty tase of quinoa as much as I love saying quinoa… but not nearly as much as I like writing out quinoa since it sounds NOTHING like it’s spelled. Speaking of nothing… that’s how sexy Kale is… but in this it works! and the left overs were great taking to work for lunch. Now I skipped the tomato and onions and replaced that with red and yellow peppers and some onion powder for taste. But again, I hate onions, and my partner is allergic to tomatoes. You can just get some pre-made dressing, but if you’re feeling fancy, give the recipe for the home made dressing a shot, it’s damn good!!
Quinoa and Kale Salad:
Ingredients:
1 cup cooked quinoa
2 cups fresh kale leaves, chopped
1 cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup crumbled feta cheese (optional)
For Lemon-tahini dressing:
2 tablespoons tahini paste
3 tablespoons fresh lemon juice
2 tablespoons water
1/2 teaspoon garlic powder
Salt and pepper to taste
Instructions:
In a large bowl, combine the cooked quinoa, chopped kale, cucumber, tomatoes, and red onion.
If desired, sprinkle some crumbled feta cheese on top.
For the dressing, whisk together tahini paste, lemon juice, water, garlic powder, salt, and pepper until smooth.
Drizzle the dressing over the salad and toss until everything is well coated.