This basil tahini kale quinoa salad is the salad I’m fixated on at the moment, but really this is the type of salad that I tend to enjoy the most. My favorite earthy, nutty tasting Dino Kale (Tuscan kale) paired with quinoa to give it texture, protein, and make it filling and then tossed with a simple tahini lemon dressing. The flavor that takes it to the next notch for me is adding in some finely chopped fresh basil. That paired with a bit of sunflower seeds reminds of basil pesto without the work. This is just a add it all into a big bowl and tong well type of meal.
The Bakery’s “Gorgeous” Salad reminds me of this one too if you want to check out another version to get inspired by. You can’t go wrong in my eyes. If you make either, I’ll be over. 🙂
Basil Tahini Kale Quinoa Salad
1 large lunch serving for me
- 1 head of Dino/Tuscan Kale/ destemmed and chopped
- 5 -10 basil leaves depending on size, finely chopped
- 1 cup prepared quinoa OR 1/2 cup quinoa and 1/2 cup cannellini/northern beans – warm these up if you desire a warmer salad
- 1 TBSP tahini
- 1/2 lemon, squeezed
- 1 TBSP flaxseed oil or quality olive oil
- pinch of good sea salt
- ground pepper
- optional, 1 TBSP sunflower seeds
Add everything to a large mixing bowl and tong together extremely well. Taste and add more sea salt if needed. ENJOY!
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