This healthy kale quinoa salad is packed with nutrients and this absolutely delicious creamy tangy dressing! You would think you are eating a Caesar salad, it’s so good! Top with roasted chickpeas, toasted breadcrumbs and nuts.
If you haven’t made a tahini dressing with lemon, garlic, olive oil and Dijon mustard, you must!! It is so yummy, it has all the characteristics of a Caesar salad dressing. The tanginess from the lemon and Dijon mustard, rich garlic flavour and the richness of the olive oil and the creamy texture of the tahini, when all combined with some Parmesan cheese, you have an amazing salad dressing!
DID YOU KNOW....
Kale is a member of the cabbage family. It is a cruciferous vegetable similar to cabbage, broccoli, cauliflower and Brussel sprouts.
I am a huge fan of kale and thoroughly enjoy the versatility and it’s abundance of nutritional benefits. I like to use organic kale in my recipes to reduce the pesticide use whenever I can. This superfood can easily be added to most dishes such as stews, soups, stir-fries, quiches, frittata recipes and the list goes on. By adding this healthy vegetable will not only provide additional nutritional value but it will have your family members eating something they would otherwise not. I know because I have been there!
To create an edible texture of this vegetable and it only takes a couple of minutes with a drizzle of olive oil and massaging the greens to create a soft kale salad which is such a quick technique to apply and enjoy this healthy superfood.
QUINOA...
Quinoa is one of my favourite gluten-free whole grain that I can’t seem to get enough of whenever I make it. The nutty flavour is so delicious and it takes on the flavours of the ingredients you add to it. If you have never tried this whole grain, I highly recommend you do. I know when I first wanted to try it, I hesitated and I am so glad I got over my hesitation and tried it. I love it now!! Especially quinoa pancakes!!
Most often we want an easy and quick meal prep, few ingredients and definitely one that everyone will love! This healthy kale quinoa salad with creamy lemon tahini dressing is :
- Quick and easy: within 30 minutes you have a delicious, healthy and satisfying meal.
- Few ingredients: offers a quick meal prep and one that is a crowd pleaser.
- Nutritious protein-packed meal: tahini and chickpeas is high on the list, packed with protein and the whole grain quinoa makes it a complete protein.
INGREDIENTS
SALAD
- Chickpeas
- Extra Virgin Olive Oil
- Seasoning: paprika, salt
- Quinoa
- Breadcrumbs: regular or panko breadcrumbs
- Kale
- Red onion
- Parmesan cheese
- Nuts: almonds, walnuts or hazelnuts (optional)
DRESSING:
- Tahini
- Lemon juice
- Garlic
- Dijon mustard
- Extra virgin olive oil
- Salt and pepper
HOW TO MAKE THIS RECIPE
With this recipe, you can multi-task by roasting the chickpeas, cooking the quinoa and pan frying the breadcrumbs at the same. While you are waiting for these to cool, prepare dressing and salad makings.
First, preheat oven to 425℉ and line a baking sheet with parchment paper. Drain and rinse chickpeas in a colander. Lay out a kitchen towel and transfer the chickpeas over the towel and pat dry and remove any loose skins. Transfer to baking sheet and toss with olive oil, paprika and sea salt.
Cook the quinoa by following the instructions on the package. Once cooked, remove from heat and set aside with lid off.
While the chickpeas are roasting and quinoa is cooking, melt butter or olive oil in a skillet or fry pan over low-medium heat, add the breadcrumbs. Stirring until the breadcrumbs start to get golden in colour. It should take about 3-4 minutes. Remove from stove and transfer to a plate to cool.
To make the dressing, combine and whisk together tahini, lemon juice, garlic, Dijon mustard, olive oil, salt and pepper in a bowl. Transfer to a salad dressing jar. Set aside.
Putting together the salad, use a large bowl, add kale and dollops of the tahini dressing, making sure the kale is coated with the dressing. Add the quinoa, red onion and Parmesan cheese and toss together. Transfer to serving plates and top with chickpeas and toasted breadcrumbs. Add nuts if you like for added crunch. Serve with lemon wedges.
I hope you make this delicious salad, it is one of my favourite salads….you may ask why? I love Caesar salad and to be able to make a salad that has similar flavours and to know it is a healthy option, it’s a win-win!!
STORING THIS SALAD
This delicious salad will keep up to 2-3 days in the refrigerator in an air-tight container. Keep in mind, the chickpeas and breadcrumbs won’t be as crispy if left in the salad.
This salad can be made a couple of hours before serving but prepare the dressing ahead of time as well. Enjoy!
Kale Quinoa Salad with Creamy Lemon Tahini Dressing
Equipment
- Baking sheet
- small skillet or fry pan
Ingredients
Salad:
- 1-14 oz can chickpeas, drained and rinsed
- extra virgin olive oil
- paprika
- sea salt
- 1 cup quinoa
- 1/2 cup regular or panko breadcrumbs
- 2 tsp extra virgin olive oil or butter
- 5 cups kale, stems remove, chop into bite size pieces
- 1/4 red onion, thinly sliced
- 4 tbsp Parmesan cheese
- nuts, almonds, walnuts or hazelnuts (optional)
Dressing
- 1/4 cup tahini
- 4 tbsp lemon juice
- 1 garlic, minced
- 1 tsp Dijon mustard
- 3 tbsp extra virgin olive oil
- salt and pepper
Instructions
- Preheat oven to 425℉ and line a baking sheet with parchment paper.
- Drain and rinse chickpeas in a colander. Lay out a kitchen towel and transfer the chickpeas over the towel and pat dry and remove any loose skins. Transfer to baking sheet and toss with olive oil, paprika and sea salt.
- Bake for 20-30 minutes, tossing chickpeas halfway through. Remove from oven and allow to cool.
- Meanwhile, cook the quinoa following the instructions on the package. Once cooked, remove from heat and set aside with lid off.
- While the chickpeas are roasting and quinoa is cooking, melt butter or olive oil in a skillet or fry pan over low-medium heat, add the breadcrumbs. Stirring until the breadcrumbs start to get golden in colour. It should take about 3-4 minutes. Remove from stove and transfer to a plate to cool.
- Combine and whisk together tahini, lemon juice, garlic, Dijon mustard, olive oil, salt and pepper in a bowl. Transfer to a salad dressing jar. Set aside.
- Add kale to a large bowl and add dollops of the tahini dressing, making sure the kale is coated with the dressing. Add the quinoa, red onion and Parmesan cheese and toss together. Transfer to serving plates and top with chickpeas and toasted breadcrumbs. Add nuts if you like. Serve with lemon wedges.
