Market Recipe Blog: Tahini Kale Quinoa Salad

Tahini Kale Quinoa Salad

This is the kale salad that all my friends request me to make whenever we hold a dinner party. I’ve also made this salad for youth I worked with over the summer, and they all said it was the best salad they’ve ever had! So if you need a reason to pick up some kale from the farmer’s market this week, look no further.

Yield: 4 servings

Recipe

SALAD

2 large bunches kale
1 cucumber, sliced
1 can chickpeas, drained
¾ c. quinoa, uncooked

DRESSING

1½ lemon, juiced
¼ c. tahini
1 tbsp. miso paste
2 tsp. dijon mustard
2½ tbsp. maple syrup*
water, as needed

Instructions

In a small pot, cook quinoa according to package instructions.
Roast chickpeas on a baking sheet at 375°F for about 15 to 20 minutes. You can toss with a bit of oil, salt, and pepper if desired.
Meanwhile, wash and spin kale dry and massage through washed kale with lemon juice.
Set the kale aside to “break down” from the lemon juice while you prepare the dressing.
For the dressing, add in all the ingredients into a small bowl and mix. Add in water to attain a yogurt consistency. Make sure it isn’t too thin because massaging the kale with the thick dressing really makes the kale more palatable and less “chewy”. Adjust to taste.
Pour dressing into the salad and massage the kale until everything is incorporated.
Toss in the remaining toppings (quinoa, cucumber, chickpeas) into the salad and enjoy immediately or store in the fridge in an airtight container to enjoy later.

Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.