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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Kale & Quinoa Salad Recipe

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This recipe for Kale & Quinoa Salad is from The Dickinson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad
1 bag T Joes shredded kale
1 cup cooked quinoa, cooled
1 cup broccoli florets (uncooked)
1 cup craisins or dried cherries
1/2 cup shredded carrots
1/2 cup toasted pine nuts
1/4 cup chopped parsley

Dressing
½ cup tahini
2 TB Dijon mustard
2 cloves crushed garlic
½ tsp paprika
1 tsp Kosher salt
1 tsp black pepper
2 TB lemon juice
2 TB cup maple syrup
1/4 cup unsweetened almond or oat milk (adjust as needed)
Directions:
Directions:
Be sure to rinse quinoa well. Cook 1 cup quinoa in 2 cups salted water until water is absorbed. Spread out on baking sheet to cool and dry out. (so it’s not sticky)

Toast the pine nuts on stove top, stirring and paying close attention not to burn. Set aside to cool.

Place kale in large bowl and run your fingers through to remove bulky stems and tear to bite size pieces.

Add the shredded carrot, broccoli, cherries and parsley to the kale and mix with your hands. Add quinoa and pine nuts last, once cooled.

In food processor start with tahini, mustard, garlic, paprika, salt and pepper and blend until smooth. Add lemon juice and maple syrup and blend again. Finish with coconut milk and adjust to desired consistency.

Pour dressing over salad and stir through with tongs. May serve immediately or chill before serving.
Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
This makes a nice serving bowl for large gatherings. Or maybe portioned in about 8 individual servings for lunch. Keeps dressed in the fridge several days for an easy grab and go.

 

 

 

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