March 22, 2021
A Hearty Salad That Makes a Meal
This Mediterranean quinoa kale salad boasts a flavorful tahini dressing and roasted chickpeas. It’s healthy, hearty, and long-lasting.
It’s spring and that means I’m moving from soups to salads. This is a great one because it does not wilt and can be kept in the refrigerator all week long. The quinoa makes it a hearty meal.
A Great Choice For The Work Week
My husband finally joined me on a healthy eating protocol, but that means I need more dishes that he can take on the go. I make him oatmeal packets for the morning with chia seeds, PB Protein, and hemp hearts, and some kind of salad to take for lunch. This one is my top pick because it doesn’t go bad.
Adjustments for Low Carb
If you are on a low-carb or Keto diet, simply cut out the quinoa and chickpeas. The rest of it is approved. I often will make two bowls and leave one low carb for me.
Where to get Tahini
Most grocery stores have Tahini in their specialty section. Trader Joes has the best one (in my opinion). It has a deep nutty flavor, as it is derived from sesame seeds.
The Recipe
I usually double this recipe and triple the salad dressing if I’m using quinoa, simply because it soaks it up so much. Let me know if you try it and what you think!
PrintMediterranean Quinoa Kale Tahini Salad
This is a versatile, hearty salad that will last all week long. Double the dressing if you like your salad extra flavorful.
Ingredients
Dressing:
1/4 c. Tahini
3 Tbsp. Lemon juice
1 clove garlic, minced
1 tsp. Dijon
1/4 c. Mayonnaise
2 Tbsp. Water
A pinch of red pepper flakes
Salt and pepper to taste
Salad:
1 carton Baby Kale
1 can garbanzo beans (toasted)
1 head broccoli, diced
2 red peppers, diced
1/2 red onion, minced
1 bunch parsley, chopped
1 tomato, diced
1/2 cup Kalamata olives (optional)
1/4 c. Sunflower seeds, toasted
Quinoa;
1 cup Quinoa
1 3/4 c. Water or chicken broth
1 tsp. Olive oil
Salt
Instructions
Cook the quinoa by boiling the 1 3/4 water or broth with olive oil. Add the quinoa and cook on low for 15 min. with a lid on. Fluff with a fork. Let cool in the refrigerator.
Place chopped kale in a salad bowl.
Roast the chickpeas by spraying or tossing with a little bit of oil and placing in a sauté pan until golden brown. Add to the kale.
Then add the chopped broccoli, red peppers, onion, and parsley to the kale.
To prepare the salad dressing combine the tahini, olive oil, lemon juice, garlic, mustard, red pepper flakes, and mayonnaise in a bowl. Whisk until well blended. Add salt and pepper to taste.
Add the quinoa to the salad greens after it has cooled. Add the tomatoes, Kalamata olives, and sunflower seeds if using.
Pour the salad dressing over the salad and serve immediately.
Note: The quinoa will soak up the dressing quickly, so only toss and serve the amount you will eat and save the rest for later.
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