This quinoa salad recipe turns into a powerhouse of nutrients and fiber when filled with kale, snap peas and other veggies, all toss with a tahini dressing. 102 calories and 3 Weight Watchers Freestyle SP
Quinoa is a staple in our house, which is one of the reasons I like to make big batches and freeze it in portion sizes to use in salads, soups and one-pot meals. There's just one problem...I love the nutty taste of quinoa so much that I find myself eating far more than my share when I use it in salads.
So, that got me thinking. Maybe I should come up with a quinoa salad where the quinoa is a complementary ingredient rather than the star of the show. And so this salad was born.
This was one of those salads that came together simply by rummaging through the fridge for ingredients. I still had some kale left over from my Spicy Sauteed Kale and Kale, Toasted Almond & Orange Salad, so in that went, along with chopped cucumber, tomato and snap peas. I learned a long time ago that kale salads are far more enjoyable when the leaves are massaged under warm water, then drained well. This softens the leaves and makes them easier to digest. Plus, they just feel better in your mouth when they're tender.
I do adore a good lemony quinoa salad, so I squeezed some fresh lemon juice and whisked it up with some tahini (sesame paste) and agave nectar (you could use honey instead, but the salad won't be vegan).
If you want to make this into a dinner salad, serve up a double portion and top the salad with seared tofu or beans (to keep things vegan) or cooked shrimp and chicken (for the rest of us omnivores).
Other vegan side dish recipes:
Cookin' Canuck's Easy Roasted Mushrooms with Rosemary & Garlic
Cookin' Canuck's Tart Cherry Glazed Roasted Root Vegetables
Averie Cooks' Tropical Chickpea Salad
Fit Mitten Kitchen's Stovetop Shredded Brussels Sprouts with Lemon Pepper Cashew Dressing
Printable Recipe
Quinoa Vegetable Salad with Tahini Dressing
Ingredients
- 4 cups chopped kale
- 1 ½ cup chopped cucumber
- 1 ½ cup snap peas trimmed
- 1 cup chopped tomatoes
- 1 cup cooked quinoa
The Dressing:
- 3 tablespoons fresh lemon juice
- 2 tablespoons tahini
- 1 tablespoon warm water
- 1 teaspoon agave nectar
Instructions
- Place the kale in a colander and run warm water over it while massaging the leaves until the kale softens.
- In a large bowl, combine the kale, cucumber, snap peas, tomatoes and quinoa. Toss with the dressing. Serve.
The dressing:
- In a small glass bowl, whisk together the lemon juice, tahini, water and agave nectar. If the tahini is difficult to whisk, microwave the mixture on HIGH for about 10 seconds.
Notes
Nutrition
Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!
Beverley
Beautiful recipe with lots of bright colours and tasty ingredients xoxo
Angie | Big Bear's Wife
We love Quinoa too and I can't believe that I've never thought to make it in big batches and then freeze it for us to use later! I'm going to have to start doing that! Perfect Quinoa salad!!
C. Marie
This salad is filled with so many good things, and then you make it even better by topping it off with a tahini dressing . . . I’m definitely going to enjoy eating this!
Mindy
I am always looking for new quinoa recipes and this one looks like a keeper!
Andi @ The Weary Chef
I love quinoa salad! This one looks yummy and your dressing sounds tasty! Can't wait to try!
Anita
I love that you were able to throw this together with what you had in your fridge! Looks so tasty!
Ilona @ Ilona's Passion
Such a yummy salad with lots of great ingredients! I will definitely be making!
Becky Hardin | The Cookie Rookie
Great mix
Kacey @ The Cookie Writer
Yes! I need some new salad ideas and love the use of tahini which I have a ton of. I just made a salad today with cucumber so I'll have to stop by the store on the way home tonight 🙂
Jocelyn (Grandbaby cakes)
This salad is perfection!
Liz
Thank you Dara. This salad sounds good and healthy too.