Kale Salad with Tahini Sauce
- Alison Haines
- Jul 4, 2016
- 2 min read
Quinoa: I can still remember the first time I heard about this ancient grain and thinking, "You what? What on earth would I do with an ancient grain?" But, once I worked out how to prepare it, I realized how versatile this super food really is. It can be substituted for almost any grain in so many recipes.
First, it replaced Burghul in my tabouli. Then, it landed in my sourdough crumb mix for my schnitzels. Even savoury muffins were not safe and were endowed with a sprinkling of the stuff.
It takes just about 5 minutes to boil a ¼ cup of the dry seeds until it becomes fluffy. Drain the water off and it's ready to go. Easy!
Salads might be my favourite meal and I'm always concocting new variations, usually based on what I have in the fridge. More often than not, I'll develop a certain yen and must satisfy it. The kale and quinoa salad was one such itch I had to scratch.
Hope you enjoy eating this as much as I did.
Yield: serves 2
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Prep Time: 5 minutes
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Total Time: 10 minutes
Ingredients
Kale | 1 bunch, leaves removed from stalks and finely sliced Quinoa | 1 tablespoon, simmered in water until split Cherry Tomatoes | ½ cup, halved Red Onion | 1 small, diced Salt and Pepper | to taste Vegetable Oil| ½ cup Honey | 1 tablespoon Nutmeg | 1 teaspoon Lemon Juice| 1 lemon
Tahini Sauce
Tahini | 1/4 cup
water | 1/8 cup
salt and Pepper | to taste
Lemon Juice | 1 lemon
Directions
Gently simmer the kale in a cup of water until just wilted. Strain and place in a mixing bowl with the salt and pepper. Add the cooked quinoa, halved cherry tomatoes and diced cucumber. In a jar place the oil, nutmeg, lemon juice and honey and shake until combined. Pour over the salad and mix gently. Test for seasoning.
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