This Kale Quinoa Salad is chock-full of fresh veggies & quinoa. Then tossed with a creamy lemon tahini dressing. A great make ahead dish perfect for quick healthy lunches or dinner. Gluten Free, Vegan.
And let me just start by saying this is the perfect make ahead salad for numerous reasons.
For one it is jam packed with a ton of nutritious ingredients that are both flavorful and satisfying.
So not ONLY will this be a go to just for the simplicity of it all…..
But this Kale Quinoa Salad is going keep you feeling fueled & energized till the next meal. 😉
Which also makes it great as a quick n easy post workout snack!
And quinoa by itself is such a super food that I’m always looking for ways to serve it.
Some of my other favorite ways besides this Kale Quinoa Salad:
And yet another good reason to choose quinoa….
It has a relatively low score on the glycemic index, which means it doesn’t cause rapid spikes in blood sugar after consuming.
Plus it’s also a good source of fiber…. even more so than brown rice or yellow corn.
So besides all of these wonderful health benefits, quinoa cooks up in about 10 minutes.
This makes it perfect when you’re trying to get a healthy dinner on the table in a short amount of time.
Recipe Tips for making the best Kale Quinoa Salad:
Thoroughly rinse your quinoa before cooking.
optional method: I like to add quinoa to a bowl and cover with water….. then let sit at least 15 minutes and drain.
Allow the quinoa to cool before adding to salad- it’s easy to keep cooked quinoa readily available in the fridge for recipes.
Make the salad early in the day as the flavors develop even more over time.
And don’t forget to comment below if you make this recipe… also please give it a star rating!
Until next time-xoxo
This salad is chock-full of veggies and quinoa and dressed with a creamy lemon tahini dressing. A great make ahead salad perfect for quick lunches and dinner.
- 1/2 cup uncooked quinoa
- 4 cups chopped kale
- 1 cup shredded carrots
- 1 1/2 cups chopped broccoli florets
- 2 cups cooked chickpeas rinsed
- 1 cup chopped cherry tomatoes
- 1/2 cup tahini
- 4 tbsp. water
- 2 tbsp. coconut aminos
- 1 lemon juiced- about 1/4 cup
- 3 cloves garlic minced
- dash of cayenne pepper
- 1/2 tbsp. pure maple syrup
- salt & pepper to taste
- optional- pumpkin seeds
Cook quinoa according to package directions.
Add quinoa and chopped veggies to large mixing bowl.
Meanwhile in small separate bowl combine tahini, water, coconut aminos, lemon juice, garlic, cayenne pepper & maple syrup and stir till combined.
Pour over salad and mix well.
Taste for salt & pepper.
Can serve immediately or store covered in the fridge for up to a week.
optional- Can sprinkle with raw pumpkin seeds.
If dressing is a little thick can always thin out with a little more water.