Mediterranean 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.  



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


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

1 cup Quinoa
1 3/4 c. Water or chicken broth
1 tsp. Olive oil


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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