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Mediterranean Quinoa Kale Salad

Laura Norris
Servings 2

Ingredients
  

  • 2 golden beets
  • 1 large red pepper
  • 2-3 teaspoons olive oil divided
  • 1 pinch of turmeric
  • 2 pinches of Greek seasoning*
  • 1 generous pinch of salt
  • 1 cup cooked quinoa
  • 2 tablespoons tahini
  • 3-5 teaspoons of water may need more or less, depending on the consistency of your tahini
  • Juice of half a small lemon
  • Pinch of garlic powder
  • Black pepper to taste
  • 1 large bunch of kale ~2 cups loosely packed
  • 2 tablespoons sunflower seeds
  • 1-2 tablespoons diced red onion
  • Pinch of red pepper flakes optional

Instructions
 

  • Heat your oven to 450 degrees Fahrenheit.
  • Remove the stems and chop the beet and red pepper into equally sized pieces. Toss with 1-2 teaspoons of olive oil, salt, turmeric, and Greek seasoning, and place in a single layer on a parchment paper lined baking sheet or pan. Roast for 25-30 minutes.
  • When the vegetables are done, remove the kale from the stems, wash it, and shake off the excess water. Add a small amount (~1 teaspoon) of olive of and a pinch of salt, and massage for 2-3 minutes or until soft and reduced in size.
  • In a small bowl, whisk together the tahini and lemon juice. Add the water 1 teaspoon at a time and whisk in, adding water until the dressing reaches the desired consistency. Stir in a pinch of garlic powder and a few generous grinds of black pepper.
  • In a large bowl, toss together the kale, quinoa, and tahini dressing. Add the roasted vegetables, diced red onion, and sunflower seeds and toss to combine.
  • Divide and serve immediately, or store in the fridge for up to 4 days.

Notes

*If you don't have Greek seasoning, use a sprinkle of dill, oregano, basil, rosemary, and thyme.