Massaged Kale and Quinoa Salad

with Garlic Tahini Dressing

Massaged Kale and Quinoa Salad with Garlic Tahini Dressing

Created by our own Joni Marie Newman

* No added oil * No added salt * No added sugar

The tahini in the dressing for this salad gives it a nice rich flavor, while the cranberries (or raisins, or dried blueberries, or dried apricots, or…) add an unexpected sweetness. This salad tastes great warm or cold, which makes it the perfect dish to bring to potlucks or pack for lunches.

Yield: 8 side dish servings

Ingredients

1 cup (168 g) white quinoa, uncooked

1/2 cup (84 g) red quinoa, uncooked

3 cups (705 ml) water or low-sodium vegetable broth

8 ounces (227 g) chopped curly or lacinto kale

1/2 cup (45 g) sliced or slivered almonds (toasted or raw)

1/2 cup (80 g) raisins

1/2 cup (128 g) tahini (See “Veggie Bite” below)

2 tablespoons (30 ml) soy sauce, tamari, or Bragg Liquid Aminos

2 tablespoons (30 ml) lemon juice

1 tablespoon (10 g) minced garlic

NOTE: Tahinis vary in texture and thickness, from very liquidy to very thick. The measure in this recipe assumes that you’re using a more liquid tahini. If yours is very thick, you may need to thin it out with water or vegetable broth to reach the consistency of a pourable milkshake. If you have a rice cooker, use it to prepare the quinoa. Use a 2-to-1 ratio of liquid to quinoa and follow the instructions on your rice cooker.

Method

In a fine mesh strainer, rinse quinoa. Strain out as much excess water as possible. (If you buy prewashed quinoa, you can omit this step.)

Place quinoa in a dry pot with a lid, and heat over medium heat to lightly toast the quinoa, stirring constantly to prevent burning, about 4 to 5 minutes.

Add water or vegetable broth, raise the heat and bring to boil. Immediately lower heat to low, cover, and cook 15 minutes. Remove from heat and allow to stand, covered, 5 minutes. Uncover and fluff with a fork.

While quinoa is cooking, blanch kale. Bring a pot of water to boil, drop in kale, give it a quick stir and then quickly remove it and place into an ice water bath to stop the cooking.

Once quinoa is cooked, place it in a mixing bowl, along with kale, almonds, and raisins.

In a small bowl, whisk together tahini, soy sauce, lemon juice, and garlic.

Toss the dressing with the salad to coat.

Serve immediately or refrigerate.

Enjoy!

Photo by Celine Steen