Healthy and delicious kale salad with quinoa, roasted and fresh vegetables, avocado and a creamy tahini dressing! Only 10 ingredients needed.



  • 3/4 Cup (138 g) quinoa*, rinsed well
  • 1 1/2 cups (360ml) water


  • 4 large Carrots* (halved + roughly chopped)
  • 1 whole Beetroot* (thin sliced)
  • 2 Soup Water (or avocado under-oil or melted coconut)
  • 1 pinch Sea Salt
  • 1/2 TL Curry powder (optional )


  • 1/3 cup Tahini
  • < li class="wprm-recipe-ingredient" style="list -style- type: disc;">2-3 tablespoon < span class="wprm -recipe-ingredientname">Lemon juice*

  • 1-2 Soup Maple Syrup (depending on sweetness*)
  • < li class="wprm-recipe -ingredient" style= "list-style-type: disk;">1 pinch Sea salt

  • ~1/4 cup water (dilute)

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  • 8 Cups Kale (torn or roughly chopped // or green among others)
  • < span class="wprm-recipe-ingredient-amount">1/2 cup chopped cherry tomatoes
  • < span cla ss="wprm-recipe-ingredients-quantity">1 ripe Avocado diced
  • 1/4 Cup Hempseed (< em >optional)
  • 1/2 cup sprouts of your choice (optional // I used broccoli)


  • Heat a small saucepan over medium-high heat and add add the rinsed, drained quinoa. Grill for 1 to 2 minutes, stirring frequently. Then add water and bring to a boil. Once boiling, reduce heat to a simmer, cover and cook for 18-20 minutes or until liquid is completely absorbed. After cooking, stir with a fork, remove lid and set aside.
  • Preheat oven to 190°C and add carrots and beets a baking sheet. Add water (or oil) and seasoning of your choice and toss to coat well. Roast for 25-30 minutes or until tender and lightly browned. (This method is adapted from my Oil-Free Vegetables Recipe).

    < /li>

  • Meanwhile, prepare the dressing by adding tahini, lemon juice, syrup, maple syrup and salt add to a small mixing bowl and whisk to combine. Then add 1 Tbsp water (15ml // as written in recipe // adjust if changing batch size) all at once and stir until pourable. Taste and adjust the flavor as needed, adding more lemon juice for acidity, salt for saltiness, or maple syrup for sweetness. See notes for the savory version.
  • Place the kale on a serving plate or bowl and garnish with tomatoes, avocado, cooked Quinoa, roasted vegetables and any other toppings like hemp seeds or sprouts. Serve with dressing on the side or toss to combine.
  • Store leftovers (keep separate for best results) in the refrigerator at 3 days . The dressing keeps well covered in the fridge for up to 1 week.
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