Ingredients - Quinoa
3/4 cups quinoa, well rinsed
1 1/2 cups water
1/3 cup tahini
2 Tbsp lemon juice
1 Tbsp maple syrup
1 pinch sea salt
1/4 cup Water, or more, to thin
Salad + Vegetables
3 large carrots, halved and roughly chopped
1 beet, peeled and thinly sliced into bite-size pieces
2 Tbsp water
1 pinch sea salt
1/2 tsp curry powder (optional)
1 bunch kale, roughly chopped
1/2 cup chopped cherry tomatoes
1 avocado, cubed
1/2 cup microgreens
Heat a small pot over medium heat and add rinsed, drained quinoa. Toast for 1-2 minutes, stirring frequently. Then add water and bring to a low boil. Once boiling, reduce heat to a simmer, cover, and cook for 18-20 minutes or until liquid is completely absorbed. Once cooked, fluff with a fork, remove lid, and set aside.
Preheat oven to 375 degrees F.
Add carrots and beets to a baking sheet. Drizzle with oil and seasonings of choice and toss to coat. Roast for 25-30 minutes or until tender and slightly golden brown and fork tender. Remove the oven and let cool.
In the meantime, prepare dressing by adding tahini, lemon juice, maple syrup, and salt to a small mixing bowl and whisking to combine. Then add water 1 Tbsp at a time and whisk until pourable. Taste and adjust flavor as needed, adding more lemon juice for acidity, salt for saltiness, or maple syrup for sweetness.
Arrange kale on a serving platter, and massage with your hands for 2-3 minutes. This removed the bitterness.
Top kale with tomatoes, avocado, cooked quinoa, roasted vegetables, and any other desired toppings, such as microgreens. Serve with dressing on the side, or toss to combine.
Store leftovers (keep dressing separate for best results) in the refrigerator up to 3 days. Dressing will keep well covered in the refrigerator up to 1 week.
Recipe and image adapted from: https://minimalistbaker.com/loaded-kale-salad/