Mediterranean Quinoa Kale Salad

Laura Norris

Servings 2

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

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.

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