Kale and Quinoa Sauté with Orange Tahini Dressing

A healthy vegan warm salad featuring protein-rich quinoa, sautéed kale, and a creamy citrus tahini dressing.

Vegetarian Vegan Gluten-Free Healthy Quinoa Kale

Estimated Nutrition

Calories

464

kcal / serving

1856 kcal total

Carbs

48g

per serving

192 g total

Fat

22g

per serving

88 g total

Protein

19g

per serving

76 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

2.5

tbsp

Tahini

Fruits

piece

Orange

zest only, finely sliced

GrainsCereals

350

Quinoa

soaked overnight

Liquids

tbsp

Water

warm

tbsp

Orange Juice

NutsSeeds

clove

Garlic

finely chopped

handful

Coriander

chopped, or flatleaf parsley, for garnish

handful

Flat leaf Parsley

chopped, alternative to coriander

clove

Garlic

for dressing

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Extra Virgin Olive Oil

for drizzling

tsp

Coconut Oil

tbsp

Extra Virgin Olive Oil

for dressing

Vegetables

600

Kale

tough stalks discarded, leaves shredded, washed

Method

Cover quinoa with 700ml cold water and soak for 8 hours or overnight.

Drain quinoa, place in a saucepan with 350ml water, and boil.

Simmer for 10-12 minutes until tender, then drain and move to a mixing bowl.

Drizzle quinoa with olive oil and season with sea salt.

Whisk dressing ingredients until smooth, adding warm water if needed to loosen.

Melt coconut oil in a frying pan over medium heat.

Stir-fry kale for 2 minutes, adding garlic after the first minute.

Mix the cooked kale into the quinoa bowl.

Divide onto plates and garnish with orange zest, dressing, and herbs.