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–+ servings

Kale & Quinoa Salad with Hemp Tahini

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Prep Time 5 minutes
Cook Time 15 minutes
Course Dinner, Lunch
Cuisine American
Servings 4 servings

Ingredients
  

Salad

  • 2 cup cooked quinoa
  • 4 cup kale shredded massaged by hand until slightly wilted, about 1 minute
  • 1 broccoli head chopped
  • 15 oz chickpeas canned
  • 2 carrot large grated

Dressing

  • 1/2 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp Hemp Seeds
  • 1/4 cup water
  • 2 tbsp tamari
  • 1/4 tsp sesame oil

Instructions
 

  • Preheat oven to 375 degrees.
  • Roast broccoli for 15 to 20 minutes or until lightly browned.
  • While the broccoli is roasting, combine all ingredients for the dressing in a blender and blend until smooth.
  • Toss all ingredients for the salad together in a large bowl with the desired amount of dressing while the broccoli and quinoa are still warm. This will help tenderize the kale.
  • Refrigerate any remaining dressing.
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