Kale-Quinoa Salad (Vegan, Gluten-Free)
PinServings: 6
This healthy, Kale Quinoa Salad is so easy to make! It's filled with nutritious quinoa, toasted pine nuts, golden raisins and a sweet-tangy dressing.
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Ingredients
- 1 fresh bunch raw curly kale - washed, stems removed, and leaves broken into pieces (about 4 cups packed)
- 1/3 cup toasted pine nuts*
- 1/2 cup golden raisins
- 3/4 cup cooked quinoa - cooled**
Dressing:
- 1/3 cup rice vinegar
- 2 tablespoons maple syrup - or agave nectar
- 2 tablespoons tahini
- 2 teaspoons dijon mustard
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon freshly ground black pepper
Instructions
- Chop kale into bite-size pieces, then wash and dry kale (using a salad spinner). Then add to a large bowl.
- If toasting the pine nuts, you can do this 1) on the stovetop (add raw pine nuts to a dry skillet over medium heat, and stir constantly until lightly browned; remove from heat) or 2) bake at 350 F for 5-6 minutes, checking and stirring every 2-3 minutes until toasted.
- To make the dressing, in a small bowl, add rice vinegar, maple syrup, tahini, dijon mustard, lemon juice, and black pepper. Stir with a small whisk.
- To the large bowl of kale, add in the cooked quinoa, golden raisins, and toasted pine nuts. Add the dressing and using hands, massage the dressing into the kale. Serve immediately. If making for later, keep dressing separate until serving.
Notes
**To make just enough quinoa for this recipe- First, be sure to rinse quinoa before cooking, if required. Then in a saucepan, add 1/4 cup dry quinoa. Add 1/2 cup water and bring to a boil. Cover, reduce heat and simmer for about 10 minutes, or until liquid is absorbed. This makes 3/4 cooked quinoa. Note: I generally make a batch of at least 1 cup dry quinoa with 2 cups water (3 cups cooked), to use in other recipes.
Nutrition
Serving: 0.75cup | Calories: 122kcal | Carbohydrates: 21.9g | Protein: 2.5g | Fat: 3.3g | Sodium: 29.5mg | Sugar: 12.5g
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