Kale and Quinoa Salad with Lemon-Garlic Dressing

Kale and Quinoa Salad with Lemon-Garlic Dressing

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Cook Skill:
  • Each serving
  • 330 cal
  • 21g fat (2.5g sat)
  • 0mg chol
  • 230mg sodium
  • 34g carb
  • 3g sugar
  • 7g fiber
  • 10g protein


  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth
  • Pinch of salt
  • 1/4 cup tahini
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon hot sauce (optional)
  • 2 cloves garlic, minced
  • 2 lemons, zested and juiced
  • Salt and pepper, to taste
  • 1 bunch lacinato (dino) kale, tough stems removed and leaves cut into ribbons
  • 1/2 red onion, finely chopped
  • 1/2 cup sunflower seeds
  • 1/4 cup chopped fresh parsley


Combine quinoa, broth and a pinch of salt in a saucepan. Bring to a boil, cover and reduce the heat to a 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 the kale breaks down. Add onions, sunflower seeds, parsley and reserved quinoa; mix to combine.

Special notes:

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

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