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kale quinoa salad with oranges

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An invigorating kale quinoa salad to brighten up your winter meals. Deeply toasted quinoa, wilted kale, orange wedges and hazelnuts are tossed with a creamy, fresh lemon tahini dressing.

  • Author: Indi Hampton
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6
  • Category: Salad
  • Method: Tossed
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

lemon tahini dressing:

  • kosher salt
  • 3 tbsp lemon juice
  • 2 tbsp tahini
  • 1 tbsp white wine vinegar
  • 1 tbsp honey
  • 4 tbsp extra virgin olive oil
  • freshly ground black pepper

kale quinoa salad:

  • 1/2 cup uncooked quinoa, washed, drained and patted dry (or 1 1/2 cups cooked)
  • 2/3 cup water
  • 1 bunch flat-leaf kale, washed and patted dry
  • 3 oranges, peeled and segmented
  • 1/2 cup hazelnuts, toasted, skinned and coarsely chopped

Instructions

lemon tahini dressing:

  1. To make the dressing, whisk together the lemon juice, tahini, white wine vinegar, honey and olive oil, then season with salt and pepper to taste and set aside. For best results, use an immersion blender to mix until it’s thick and creamy.

kale quinoa salad:

Notes

serves 4- 6 | recipe inspired by jamie oliver

Nutrition