After my diet has gone on the wayside, I’ve hopped back on the healthy bandwagon, eating more greens and vegetables. One of the many dishes I enjoy eating is a Kale Salad with Quinoa and Black Beans. Blossom Du Jour in NYC make a delicious one, but paying $11 for a small bowl was getting played out. So I came up with my own version which tastes just as good, and yields many more servings.
Kale Salad
Ingredients
- 1 bunch of organic raw kale leaves
- 1 tsp. of good olive oil (I used Gaea’s Kalamata D.O.P. Greek Extra Virgin Olive Oil)
- 1 lemon, juiced
- 1 tsp. of sea salt
- 1 can black beans, drained and rinsed
- Quinoa – cook 1 cup according to package directions
- Lemon Tahini Dressing (recipe below)
Instructions
- Cook Quinoa – Following the package directions, cook 1 cup of quinoa. I use Ancient Harvest Red, White and Black Quinoa blend which cooks in about 15 minutes, and comes pre-washed. When cooked, let cool.
- Massage the Kale – De-stem the kale leaves and place in a large bowl. Pour in 1 tsp of olive oil, lemon juice and salt. Massage the kale for about 2-5 minutes or until the leaves are softened.
- Combine – Add the quinoa and black beans to the bowl of quinoa. Mix with tongs.
- Serve with lemon tahini dressing.
- Additional toppings – I add slices of ripe Haas avocado and nutritional yeast for extra flavor.
Kale Salad with Quinoa and Black Beans
Lemon Tahini Dressing
Ingredients
- 1 lemon, juiced
- 1/4 cup tahini
- 1 clove garlic, smashed and minced
- salt, to taste
- water to thin (add a tablespoon at a time)
Directions
Combine all ingredients in a bowl, or mason jar and mix well.
Kale Salad with Quinoa and Black Beans and Lemon Tahini Dressing
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