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Kale and Quinoa Salad with Lemon Tahini Dressing for Two A Romantic and Nourishing Meal

Kale and Quinoa Salad with Lemon Tahini Dressing: A Nourishing Love-Filled Meal for Two

This Kale and Quinoa Salad with Lemon Tahini Dressing is a vibrant and wholesome dish, perfect for couples who appreciate the art of healthy dining. Packed with nutrients and bursting with flavor, this salad brings together the earthiness of kale and quinoa, complemented by the zesty tang of a creamy lemon tahini dressing. Ideal for a light lunch or a satisfying dinner, this recipe is designed to nurture the body and soul. Whether you’re planning a casual weeknight meal or a romantic alfresco lunch, this salad is a delightful way to celebrate your love for each other and for nourishing, delicious food.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Vegetarian
Servings 2 people
Calories 380 kcal

Equipment

  • Medium saucepan
  • Large mixing bowl
  • Whisk or small blender for the dressing
  • Salad spinner optional
  • Cutting board and knife
  • Measuring cups and spoons
  • Small frying pan

Ingredients
  

For the Salad:

  • 1/2 cup quinoa rinsed and drained
  • 1 cup water or low-sodium vegetable broth
  • 4 cup kale stems removed and leaves chopped
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion thinly sliced
  • 1/4 cup shredded carrots
  • 1/4 cup sliced cucumber
  • 1/4 cup crumbled feta cheese optional
  • 2 tbsp sunflower seeds or slivered almonds
  • 1 tbsp chopped fresh parsley for garnish

For the Lemon Tahini Dressing:

  • 3 tbsp tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 tbsp maple syrup or honey
  • 1 clove garlic minced
  • 2-3 tbsp water to reach desired consistency
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp ground cumin optional for added depth

Instructions
 

  • Prepare the Quinoa. In a medium saucepan, bring 1 cup of water or low-sodium vegetable broth to a boil.Add the rinsed quinoa, reduce the heat to low, cover, and let simmer for 12-15 minutes, or until all the liquid is absorbed and the quinoa is tender.Remove from heat and let sit, covered, for 5 minutes. Fluff the quinoa with a fork and set aside to cool slightly.
  • Massage the Kale. While the quinoa is cooking, place the chopped kale in a large mixing bowl.Drizzle a small amount of olive oil and a pinch of salt over the kale.Using your hands, massage the kale leaves for 2-3 minutes, until they turn a darker shade of green and become tender. This helps to reduce the bitterness and makes the leaves more digestible.
  • Prepare the Lemon Tahini Dressing. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup (or honey), minced garlic, salt, pepper, and cumin (if using).Gradually add water, one tablespoon at a time, until the dressing reaches your desired consistency. The dressing should be creamy yet pourable. Adjust seasoning to taste.
  • Assemble the Salad. Add the cooked quinoa to the massaged kale, followed by cherry tomatoes, red onion, shredded carrots, sliced cucumber, and crumbled feta cheese (if using).Drizzle the salad with the lemon tahini dressing and toss gently to combine.Sprinkle sunflower seeds or slivered almonds over the top for added crunch.
  • Garnish and Serve. Divide the salad between two plates or bowls.Garnish with chopped fresh parsley.Serve immediately, perhaps accompanied by a glass of chilled white wine, and enjoy a romantic, health-conscious meal together.

Nutrition

Serving: 1plateCalories: 380kcalCarbohydrates: 42gProtein: 12gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gSodium: 290mgPotassium: 780mgFiber: 8gSugar: 8gVitamin A: 7150IUVitamin C: 95mgCalcium: 160mgIron: 4mg
Keyword Healty Salad, Kale, Kale and Quinoa Salad, Lemon Tahini, quinoa
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