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Kale & Quinoa Salad with Lemon Turmeric Tahini Dressing
Kale & Quinoa Salad with Lemon Turmeric Tahini Dressing
Course
Salad
Cuisine
Vegan
Prep Time
10
minutes
Servings
1
Author
Veg Life Staff
Ingredients
FOR THE SALAD:
1/2
c
Kale
stems removed & pulled into pieces
1/2
c
Broccoli Stems
shredded/grated
1/2
c (each)
Red & Green Cabbage
shredded/grated
1/4
c
Radicchio
shredded/grated
1/4
c
Brussels Sprouts
shredded/grated
1/2
c
Tri-Color Quinoa
2
tbsp
Walnut Halves
2
tbsp
Cranberries
1
tbsp
Pepitas (Pumpkin Seeds)
FOR THE LEMON TURMERIC TAHINI DRESSING:
2
tbsp
Tahini
(try to find the thinner variety)
2 tbsp
Lemon Juice
1-2
tbsp
Water
or as much as you'd like to thin it out
1
tsp
Ground Turmeric
Salt & Pepper
to taste
Instructions
Prepare quinoa to package instructions. I always make more for leftovers.
Whisk together all of the ingredients to form a creamy dressing. Chill while you prepare the salad mix.
I used a food processor to grate/shred all of my ingredients but pulled the kale leaves off into pieces by hand to maintain some of their integrity.
Finish off with the walnuts, pepitas and dried cranberries.
Refrigerate leftover dressing for a few days.