Kale and Quinoa Salad with Lemon-Garlic Dressing

Serves: 6

Your rating: None (39 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Quinoa, a grain that is high in protein and minerals, is paired with two types of seeds: sesame (tahini) and sunflower. Kale, a great source of vitamins, adds flavor and color. This salad is perfect as a side dish or main course.

Ingredients

Preparation

Combine quinoa, stock and a pinch of salt in a saucepan. Bring to a boil, cover and reduce heat to simmer. Cook, without stirring, until all liquid is absorbed, about 15 minutes. Remove from the heat and allow to sit, covered, for 10 additional minutes. Fluff grains with a fork.

Combine tahini, olive oil, vinegar, sugar, hot sauce, garlic, lemon zest, lemon juice, salt and pepper in a large bowl. Stir in kale; gently mix with a wooden spoon or massage with your hands so that kale breaks down. Add onion, sunflower seeds, parsley and reserved quinoa; mix to combine.

Notes

Substitute chicken stock for vegetable stock and honey for sugar, for a non-vegan option.

Each serving: 290 cal, 18g fat (2g sat), 0mg chol, 250mg sodium, 27g carb, 4g fiber, 9g protein

Recipe by PCC Natural Markets

Source: PCC Sound Consumer, June 2013

Learn more about our recipes. View guidelines »

More about: garlic, kale, lemons, quinoa, salad, whole grains

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Are you able to make this

Are you able to make this salad and have the leftovers for lunch the next day or will it get wilty.

RE: Are you able to make this

Hello,

Thanks for your question.

I consulted with one of our PCC Cooks and she thinks the salad would just be better the next day! It would give the dish time to absorb all the flavors and make the kale nice and tender.

Thanks again,

Tom Monahan
PCC Natural Markets

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