Warm Kale Quinoa Salad with Tahini-Harissa Dressing
This warm kale quinoa salad is the perfect recipe for a healthy, quick lunch, or delicious side dish. The tahini-harissa dressing adds a pop of flavor!
Servings 6 -8
Calories 381kcal
Ingredients
- 2 tbsp olive oil
- 1 delicata squash
- 1 ½ tsp salt
- 1 tsp black pepper
- 1 ½ cups red quinoa cooked
- 1 small head of green kale
- 2 red peppers roasted
- ¼ cup sunflower seeds
- cilantro
For the dressing:
- 3 tbsp tahini
- 1/3 cup extra virgin olive oil
- 1/3 cup fresh lemon juice
- 2 tbsp maple syrup
- 2 tsp harissa spice
- 1 ½ tsp umami powder
- 1 ½ tsp salt
- 1 tsp black pepper
Instructions
- Preheat the oven to 400F and prepare two baking sheets with parchment paper.
- Cut the delicate squash in half, length-wise, and remove the seeds. Slice the squash into 1/8-inch-thick slices. Transfer to the baking sheet, drizzle with olive oil and add salt + pepper. Bake for 20 – 30 minutes, until golden.
- Cut the red pepper into three or four large pieces, removing all of the seeds. Transfer onto a baking tray faced-down. Drizzle with olive oil and bake for 30 minutes, until soft and completely roasted. Flip peppers halfway. Set aside to cool.
- To make the dressing, combine all of the ingredients in a bowl and whisk. Adjust to taste, and add more water to desired thickness.
- To prepare the salad, prepare your quinoa as per your package instructions, cooking it to your preferred doneness. Set aside, cool slightly.
- Add your warm, freshly cooked quinoa to a large bowl.
- Remove the green kale from the stems. Chop into small pieces and add to a large bowl. Slice the roasted red pepper, cut into quarters, and transfer to the bowl.
- Add the sunflower seeds and delicata squash.
- Dress the salad with your desired amount of the salad dressing.
- Serve immediately with fresh cilantro!
Notes
Get some extra protein by adding some roasted chickpeas. Bake for 20 – 30 minutes with some of your favourite spices, and add to the salad. Delicious!
Use raw red pepper instead, if desired.
Add feta cheese or your favourite plant-based feta cheese!
Have fun with your salad and make any swaps, additions, or cuts.
Add any of your favourite greens, veggies or fruits- like apple or spinach.
Salad can be kept in the fridge in an airtight container for 4 – 6 days.
Nutrition
Serving: 8 | Calories: 381kcal | Carbohydrates: 19.3g | Protein: 4.1g | Fat: 34.2g | Saturated Fat: 4.8g | Polyunsaturated Fat: 6.3g | Sodium: 880.4mg | Fiber: 3.2g | Sugar: 6g
