Vegan Kale Salad with Quinoa
Source
https://lovingitvegan.com/vegan-kale-salad/
Ingredients
Quinoa
- 170g quinoa, dry weight
- 480ml water
Kale Base
- 140g kale, stems removed (~5 packed cups)
- 15ml extra virgin olive oil (1 Tbsp)
- 15ml lemon juice (1 Tbsp)
- ⅛ tsp salt
Salad Additions
- 10 cherry tomatoes, halved
- 10 sun-dried tomatoes, sliced
- 10 pitted green olives, halved
- 15 walnuts, chopped
Serving
- 1–2 medium avocados, sliced
- Fresh cilantro
Dressing
Instructions
- Cook quinoa: Add quinoa + water to pot. Bring to boil, reduce to low, cover, simmer ~15 min until tender. Fluff with fork.
- Massage kale: Add kale to large bowl with olive oil, lemon juice, and salt. Massage with hands ~1 minute until fibers soften and kale wilts slightly.
- Add cherry tomatoes, sun-dried tomatoes, olives, and walnuts to kale. Toss.
- Add cooked quinoa. Toss together.
- Prepare tahini salad dressing.
- Serve in bowls or platter topped with sliced avocado, fresh cilantro, and drizzled dressing.
Tips & Notes
- Massaging kale is non-negotiable — it breaks down tough fibers and makes it edible-raw rather than chewy-raw.
- Serves 4 as main, 8 as appetizer/side.
- Keeps 2–3 days fridge if you leave avocado out and add per serving.
- Not a cilantro fan? Parsley works too.
Tags
recipe, vegan, salad, quinoa, main, kale