Kale and Quinoa Power Salad Bowls

• 1 cup quinoa
• 2 cups water
• 4 cups kale, destemmed and chopped
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup toasted pine nuts
• 1/3 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Steps

1. 1 Rinse quinoa under cold water. In a medium pot, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and let cool.
2. 2 While quinoa cooks, massage kale with a pinch of salt in a large bowl until tender.
3. 3 Add red bell pepper, cucumber, cherry tomatoes, and red onion to the kale.
4. 4 In a small bowl, whisk tahini, lemon juice, olive oil, and garlic until smooth. Season with salt and pepper.
5. 5 Pour dressing over the salad and toss to combine.
6. 6 Once quinoa is cooled, fold it into the salad. Top with feta and pine nuts before serving.

Equipment

• Medium pot
• Large mixing bowl
• Whisk

Variations

• Add roasted sweet potatoes for extra heartiness.
• Swap feta for avocado for a creamier texture.

Substitutions

• Use almond butter in place of tahini for a nutty flavor.
• Substitute spinach for kale if preferred.

Pairings

• Lemon-herb roasted vegetables
• Warm pita bread

Nutrition

Tips

• Massaging the kale helps to soften its texture.
• Make ahead and store without the feta and pine nuts to keep them fresh.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently if desired.

Freezing: Does not freeze well due to the texture of the kale and quinoa.

Serving Suggestions

• Pair with grilled chicken for a protein boost.
• Serve alongside warm pita bread.

FAQ