Protein Packed Kale Quinoa Salad
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.
Prep Time15 minutes mins
Cook Time12 minutes mins
Total Time27 minutes mins
Course: Dinner, Lunch, Main, Salads
Cuisine: American
Servings: 10
Calories: 282kcal
Salad ingredients:
- ½ cup uncooked quinoa
- 4 cups chopped kale
- 1 cup shredded carrots
- 1 ½ cups chopped broccoli florets
- 2 cups cooked chickpeas rinsed
- 1 cup chopped cherry tomatoes
Dressing ingredients:
- ½ cup tahini
- 4 tbsp. water
- 2 tbsp. coconut aminos
- 1 lemon juiced- about ¼ cup
- 3 cloves garlic minced
- dash of cayenne pepper
- ½ 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.
Calories: 282kcal