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kale, quinoa, broccoli, carrots, chickpeas, cherry tomatoes in a bowl tossed with tahini dressing
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5 from 7 votes

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
Cook Time12 minutes
Total Time27 minutes
Course: Dinner, Lunch, Main, Salads
Cuisine: American
Servings: 10
Calories: 282kcal
Author: Stephanie

Ingredients

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

Instructions

  • 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.

Notes

optional- Can sprinkle with raw pumpkin seeds.
If dressing is a little thick can always thin out with a little more water.

Nutrition

Calories: 282kcal