This is one of my favorite salads to make for lunch during the winter. It’s full of protein and healthy fat, so it will provide long-lasting energy throughout the day. If you prepare your quinoa ahead of time (I keep a big batch handy in the fridge) it takes just five minutes to put together!
Compliments to the Colorful Kitchen!
Serves 2
4 cups of kale, removed from stem and rinsed
2 tsp coconut oil
1 cup of cooked quinoa (see cooking directions below)
1 Tbs tahini
1 Tbs tamari (or soy sauce if not gluten-free)
Juice of half a lemon
1 avocado, sliced
Salt and pepper to taste
Optional: 1 tsp agave (some people like to add a tiny bit of sweetness)
To prepare the dressing, mix together tahini, tamari, lemon juice and agave (if using) in a small bowl or cup.
Heat coconut oil in a pan on the stove. Add kale and sauté for 1 to 2 minutes, until kale begins to wilt. Add quinoa and stir until warm.
Mix in dressing, then transfer to plates. Top with avocado, sprinkle with salt and pepper and enjoy!
HOT TIP! How to prepare delicious, fluffy quinoa
Rinse 1 cup of dry quinoa with a fine-mesh strainer. Heat a drop of coconut oil in saucepan. Add quinoa to saucepan and toast for a minute or two. (This adds a slightly nutty flavor.)
Add two cups of vegetable broth and bring to a boil. Simmer for 15 minutes with the lid on, then turn heat off and let quinoa sit covered for 5 to 10 minutes. Serve right away or store in an airtight container in the refrigerator.
