30-Minute Tahini Kale and Quinoa Salad
A wholesome, protein-rich kale salad dressed with a creamy, tangy sun-dried tomato tahini dressing. Enhanced with quinoa, fresh veggies, crunchy almonds, and creamy feta, it’s a hearty and healthy meal or side.
Equipment
- 1 Fine Mesh Sieve
- 1 large mixing bowl
- 1 High-Speed Blender (NutriBullet or similar)
- Measuring Cups (¾ cup, ½ cup) and Spoons (tbsp, tsp)
Ingredients
- ¾ cup dry quinoa
- 2 bunches kale ribs removed and roughly chopped
- 1 cup cucumber diced
- 1 pint cherry tomatoes halved or sliced
- ½ cup roasted almonds roughly chopped
- ½ cup crumbled feta or goat cheese
- 1 ripe avocado cut into cubes
- Optional: 1 cup cooked corn kernels
- Optional: Fresh herbs like dill or basil chopped (a small handful)
For the Sun-Dried Tomato Tahini Dressing:
- ⅓ cup sun-dried tomatoes oil-packed or dry
- 3 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- ¾ cup water plus extra to adjust consistency
- 1 tablespoon honey or pure maple syrup
- ½ teaspoon garlic powder
- 1 teaspoon fine sea salt
- Freshly ground black pepper to taste
Instructions
- Prepare the Sun-Dried Tomatoes: If you’re using dry sun-dried tomatoes, soak them in hot water for about 10 minutes until they soften and plump up.If your tomatoes come oil-packed, you can skip this step and use them directly.
- Cook the Quinoa: Rinse the quinoa thoroughly in a fine mesh sieve under cold running water to remove any bitterness.Transfer it to a small saucepan and add 1¼ cups water. Bring to a boil, then cover and reduce heat to low. Let it simmer gently for around 15 minutes or until all the water is absorbed. Remove from heat and fluff with a fork. Set aside to cool.
- Massage the Kale: Place the chopped kale in a large bowl. Sprinkle with about ½ teaspoon salt. Using your hands, massage the kale leaves gently for 2 to 3 minutes. This softens the tough leaves, making them more tender and easier to digest.
- Blend the Dressing: Combine the softened sun-dried tomatoes, tahini, olive oil, red wine vinegar, water, honey or maple syrup, garlic powder, salt, and pepper in a blender or high-speed mixer. Blend until smooth and creamy, adding a little more water if necessary to reach your preferred consistency.
- Assemble the Salad: Pour the dressing over the massaged kale and toss to coat the leaves evenly. Add the cooled quinoa, diced cucumber, cherry tomatoes, roasted almonds, and crumbled cheese. Gently toss everything together to combine all flavors and textures.
- Add Avocado and Optional Ingredients: If serving immediately, fold in the avocado cubes to keep them fresh and creamy. For leftovers or meal prep, add avocado just before serving to avoid browning. You can also mix in corn or fresh herbs if desired for added flavor.
Notes
- Kale Prep: Massaging kale is key to softening its tough texture and reducing bitterness. Don’t skip this step!
- Quinoa Cooking: Rinsing quinoa before cooking removes the natural coating called saponin, which can taste bitter.
- Dressing Variations: Feel free to swap red wine vinegar for lemon juice for a brighter tang, or add a pinch of smoked paprika for a subtle smoky flavor.
- Storage Tips: Keep the salad and dressing separate if storing leftovers. Add avocado fresh before eating to maintain its color and texture.
- Protein Boost: Add chickpeas or grilled tofu for extra protein if desired.
