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toasted quinoa kale salad with oranges and lemon tahini dressing

toasted quinoa kale salad with oranges, hazelnuts and lemon tahini dressing

An invigorating quinoa kale 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.

Ingredients

Scale
  • 1 cup uncooked quinoa, washed, drained and patted dry (or 3 cups cooked)
  • 1 1/4 cup water
  • 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
  • 1 bunch flat leaf tuscan kale, washed and patted dry
  • 3 oranges
  • 1/2 cup hazelnuts, toasted, skinned and coarsely chopped

Instructions

  1. In a medium saucepan, toast washed and dried quinoa over medium high heat for 5- 7 minutes, stirring frequently. It’s done when the quinoa makes a continuous popping noise and smells very fragrant.
  2. Add the water and 1/2 tsp salt, stir and bring to a simmer. Cover, reduce heat to low, and simmer until grains are just tender and liquid is absorbed, 18- 20 minutes, stirring once halfway through cooking. Remove pan from heat and let sit, covered, for 10 minutes. Fluff quinoa with fork, set aside to cool.
  3. 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.
  4. Remove and discard stalks from the kale, stack 6 to 8 leaves, roll them into a tight cigar and slice 1/2 inch thick. Place in a large bowl and continue rolling and slicing remaining kale leaves. With your hands, massage a pinch of salt into the kale for 1 minute, until leaves soften and wilt.
  5. Mix in half the dressing. Add the quinoa and toss together. If needed, add a little more dressing to the salad, toss again, then arrange on a large serving platter.
  6. Peel the oranges, slice into wedges and arrange over the salad. Scatter chopped toasted hazelnuts on top and serve with any remaining dressing on the side.

Notes

serves 4- 6 | recipe inspired by jamie oliver

Nutrition

Keywords: quinoa kale salad