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Loaded Kale Salad

Prep Time15 mins
Active Time40 mins
Total Time55 mins
Course: Main Course
Yield: 4

Materials

QUINOA

  • 3/4 cups quinoa, well rinsed
  • 1 1/2 cups water

VEGETABLES

  • 4 large carrots halved + roughly chopped
  • 1 whole beet thinly sliced
  • 2 Tbsp water or sub avocado or melted coconut oil
  • 1 pinch sea salt
  • 1/2 tsp curry powder optional

DRESSING

  • 1/3 cup tahini
  • 2-3 Tbsp lemon juice
  • 1/2 Tbsp maple syrup
  • 1 pinch sea salt
  • ~1/4 cup Water to thin

SALAD

  • 8 cups kale torn or roughly chopped // or sub other green
  • 1/2 cup chopped cherry tomatoes
  • 1 ripe avocado cubed
  • 1/4 cup hemp seeds optional
  • 1/2 cup sprouts of choice optional: broccoli, bean, alfalfa ...

Instructions

  • Heat a small pot over medium heat and add rinsed, drained quinoa. Toast for 1-2 minutes, stirring frequently. Then add water and bring to a low boil. Once boiling, reduce heat to a simmer, cover, and cook for 18-20 minutes or until liquid is completely absorbed. Once cooked, fluff with a fork, remove lid, and set aside.
  • Preheat oven to 375 degrees F (190 C) and add carrots and beets to a baking sheet. Add water (or oil) and seasonings of choice and toss to coat. Roast for 25-30 minutes or until tender and slightly golden brown.
  • In the meantime, prepare dressing by adding tahini, lemon juice, maple syrup, and salt to a small mixing bowl and whisking to combine. Then add water 1 Tbsp at a time and whisk until pourable. Taste and adjust flavor as needed.
  • Arrange kale on a serving platter or bowl and top with tomatoes, avocado, cooked quinoa, roasted vegetables, and any other desired toppings, such as hemp seeds or sprouts. Serve with dressing on the side, or toss to combine.
  • Store leftovers (keep dressing separate for best results) in the refrigerator up to 3 days. Dressing will keep well covered in the refrigerator up to 1 week.