Tuesday, September 16, 2014
Inquirer Daily News

Kale-Quinoa Salad with Tahini Dressing

8 serving(s)


1 bunch kale (about 1 pound)

1/2 cup raisins

1/4 cup sunflower seeds

1 cup quinoa, rinsed

1 teaspoon garlic powder

1/3 cup tahini

1/3 cup water

Juice of 1 1/2 lemons

1 1/2 tablespoons agave nectar

1 garlic clove, minced

Sea salt and pepper to taste

1.   In a small saucepan, combine quinoa, garlic powder, pinch of salt, and 11/2 cups of water. Cook for 15 minutes or until water is absorbed.

2.   Wash kale, remove stems, and cut into thin slices.

3.   In a small bowl, whisk together tahini, water, lemon juice, agave nectar, fresh garlic, salt and pepper.

4.   Combine kale, quinoa, raisins, sunflower seeds, and dressing, and mix together. Refrigerate for 30 minutes and sprinkle with extra sunflower seeds before serving. - Soom Foods

Per serving: 281 calories; 10 grams protein; 41 grams carbohydrates; 13 grams sugar; 11 grams fat, 0 milligrams cholesterol; 49 milligrams sodium; 7 grams dietary fiber.

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