WARM KALE SALAD WITH A CREAMY TAHINI DRESSING

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Ingredients

•   ½ cup (90g) dried quinoa
•   ¼ cup (45g) split red lentils
•   1 ½ (360ml) cups water
•   4 large kale leaves
•   ¼ cup (37g) dried cranberries
•   3 tbsp. pumpkin seeds
•   1 navel orange
•   salt and pepper

Dressing:

•   4 tbsp. tahini paste
•   2 cloves garlic
•   1 lemon, juiced
•   ½ tsp. soy sauce
•   1 tsp. maple syrup
•   3 tbsp. water
•   1 tbsp. apple cider vinegar

Nutrition Facts

  • 414 kcal
  • 16g Fats
  •  57g Carbs        
  • 17g Protein

Ingredients

•   ½ cup (90g) dried quinoa
•   ¼ cup (45g) split red lentils
•   1 ½ (360ml) cups water
•   4 large kale leaves
•   ¼ cup (37g) dried cranberries
•   3 tbsp. pumpkin seeds
•   1 navel orange
•   salt and pepper

Dressing:

•   4 tbsp. tahini paste
•   2 cloves garlic
•   1 lemon, juiced
•   ½ tsp. soy sauce
•   1 tsp. maple syrup
•   3 tbsp. water
•   1 tbsp. apple cider vinegar

Instructions

  1. Place the lentils and quinoa into a saucepan with the water and a large pinch of salt and pepper. Bring to the boil, then turn down the heat and reduce to a simmer. Cover the pan with a lid and let the quinoa and lentils simmer gently for 15 minutes.
  2. Make your dressing by whisking tahini, lemon juice, soy sauce, maple syrup, minced garlic, apple cider vinegar, and water in a small bow. Set aside.
  3. Rinse the kale leaves and remove and discard the stems. Chop the kale, remove the skin from the orange and chop, and grate the carrots. Place into a large bowl and top with pumpkin seeds and dried cranberries.
  4. Once the quinoa has cooked, drain of any excess water with a sieve and pour the quinoa into the large bowl with kale. Pour over the dressing and mix all ingredients to combine.

Recipe Notes

Nutrition Facts

  • 414 kcal
  • 16g Fats
  •  57g Carbs        
  • 17g Protein

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