This is a simple and very healthy salad to add to your collection. Enjoy it either on its own as a salad, or served with pita wedges, crackers, stuffed in celery or my personal favorite, in romaine lettuce leaves. I've been on a romaine kick lately, pretty much living on Carrot, Beet, and Apple Salad once I realized I could shred the veggies in my food processor without turning it purple from the beets. If you want to try that one but don't have or know what Sudachi is, it can easily be replaced with lime ponzu, a low-sodium tamari, etc. Check your grocery store's International aisle for something that catches your eye.
1/4 c (4T) Garlic Tahini (or plain with 1 clove minced garlic)
2 T white balsamic vinegar
Juice of 1 lemon (plus extra for top)
1/4 t salt
1/2 t pepper
1 c quinoa
1/2 bunch kale
1 bunch parsley (I prefer curly)
1-2 c black olives, chopped
1-2 c diced tomatoes (I like to use a medley)
- For the dressing, shake or stir the tahini well to re-distribute the oil, then stir together with the balsamic, lemon juice, salt, and pepper. If it seems too thick for your liking, increase the balsamic a bit, or thin with a little water - it's meant to flavor the salad, not wet it down like a salad dressing.
- Simmer the quinoa in 2c water until the quinoa has bloomed and the liquid absorbed.
- Wash the parsley and kale, then remove the stalks from the kale - I fold the leaves in half and slice off the thick stalks that way.
- In batches, pulse the kale and parsley in your food processor until finely chopped, then stir into the cooked quinoa (it's fine if the quinoa is still warm).
- Chop the olives and stir into the quiona mixture, then add the dressing, tossing to coat.
- Gently fold in the tomatoes last so they don't get crushed.
- When serving, if desired, add an extra squeeze of lemon over the top.
Hmmm, now that I'm looking at the pictures, I'm thinking some sliced red onion might be a nice addition. Maybe next time...