Quinoa Salad with Tahini Dressing

Hope everyone had a great weekend! Ours was filled with another Ugly Sweater Party with some of my high school friends, drinks and dinners out with some of our other friends, and Sunday with our families. Doesn’t get much better than that. Besides, we also got to see the new Hunger Games! I would say the second was just as good (if not better!) as the first. I read the books long ago, so I just love seeing what they do with the movies. Now only another year or so until the next (oh the anticipation!)….

Yesterday I stayed home after lunch with some of my family, and got right to cooking and baking. I made this delicious quinoa salad, as well as some gluten-free pumpkin cookies (coming soon!).

This salad is super simple, and quite delicious. Roasted carrots, sautéed garlicky kale, chickpeas, quinoa, and a tahini dressing. Did I mention it’s also super healthy? :)

Quinoa Salad with Tahini Dressing

Slightly adapted from http://dishingupthedirt.com/carrots/garlicky-kale-with-roasted-carrots-and-tahini-sauce/. 

Ingredients

3-4 large carrots, peeled and cut into 1-inch matchsticks

1 bunch kale, washed, de-stemmed, and roughly chopped

1 15-ounce can chickpeas, drained and rinsed

3-4 cloves garlic, minced

1 cup cooked quinoa (1/2 cup uncooked)

salt and pepper, to taste

olive oil

For the dressing:

1/4 cup tahini

1/8-1/4 cup water (depending on consistency desired)

1 clove garlic, minced

1 tsp smoked paprika (or to taste)

1 tsp red pepper flakes (or to taste)

1/2 lemon, juiced

salt and pepper, to taste

Directions:

1) Cook quinoa according to directions, set aside.

2) Preheat oven to 400 degrees. Toss carrots in olive oil, season with salt and pepper. Place on prepared baking sheet and bake until starting to golden brown (about 10-20 minutes, depending on oven).

3) Heat 2 TBS olive oil in large saucepan over medium heat. Sauté garlic until just fragrant, about 30 seconds.

4) Add in kale, cooking until vibrant green and soft (approx. 5-7 minutes). Salt and pepper to taste.

5) Toss in chickpeas and heat through.

6) Take off heat and add in quinoa.

7) Combine tahini, garlic, lemon juice, paprika, and red pepper in food processor. Slowly add in water to thin to desired consistency (can also use olive oil). Season with salt and pepper to taste.

8) Drizzle dressing over salad.

9) Enjoy!

quinoa_carrot_kale_salad

Carrot, Kale, and Chickpea Quinoa with Tahini Dressing
Serves: 4-6
 
A quinoa salad with roasted carrots, garlicky kale, and chickpeas. Healthy and delicious!
Ingredients
  • 3-4 large carrots, peeled and cut into 1-inch matchsticks
  • 1 bunch kale, washed, de-stemmed, and roughly chopped
  • 1 15-ounce can chickpeas, drained and rinsed
  • 3-4 cloves garlic, minced
  • 1 cup cooked quinoa (1/2 cup uncooked)
  • salt and pepper, to taste
  • olive oil
  • For the dressing:
  • ¼ cup tahini
  • ⅛-1/4 cup water (depending on consistency desired)
  • 1 clove garlic, minced
  • 1 tsp smoked paprika (or to taste)
  • 1 tsp red pepper flakes (or to taste)
  • ½ lemon, juiced
  • salt and pepper, to taste
Instructions
  1. Cook quinoa according to directions, set aside.
  2. Preheat oven to 400 degrees. Toss carrots in olive oil, season with salt and pepper. Place on prepared baking sheet and bake until starting to golden brown (about 10-20 minutes, depending on oven).
  3. Heat 2 TBS olive oil in large saucepan over medium heat. Sauté garlic until just fragrant, about 30 seconds.
  4. Add in kale, cooking until vibrant green and soft (approx. 5-7 minutes). Salt and pepper to taste.
  5. Toss in chickpeas and heat through.
  6. Take off heat and add in quinoa.
  7. Combine tahini, garlic, lemon juice, paprika, and red pepper in food processor. Slowly add in water to thin (can also use olive oil). Season with salt and pepper to taste.
  8. Drizzle dressing over salad.
  9. Enjoy!

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