Warm Kale Quinoa with Lemony Tahini Dressing copyright danabueno


Once I had created the dressing for my Harvest Quinoa Salad,

I was totally smitten – a nondairy creamy dressing. OMG it was so good!!

So good that it disrupted my sleep that night

as the idea for this recipe entered my mind (around 3 am).

Before falling back to sleep, I jotted down this recipe on sheets of paper by the bed –

a warm kale salad with carrots and garbanzo beans served over tricolor quinoa –

my disruptive kale salad!

xo, dana

quinoa salad copyright danabueno

5.0 from 1 reviews
Warm Kale Quinoa with Lemony Tahini Dressing
Prep time: 
Cook time: 
Total time: 
  • 1 large bunch kale, cut into large chopped pieces (I used curly kale from the farmer's market)
  • 1 can garbanzo beans, drained
  • 3 carrots, peeled and cut into matchsticks
  • 1 clove garlic, chopped
  • 2 cups quinoa cooked to package instructions
  • 4 tablespoons Champagne vinegar
  • 2 shallots or 4 green onions, chopped
  • ½ cup olive oil
  • 3 tablespoons lemon juice (fresh squeezed)
  • 4 tablespoons tahini
  • 1 tablespoon parsley
  • 1 tablespoon chives
  1. Cook 2 cups of quinoa according to the directions on the packaging. When quinoa is finished cooking place in a bowl and allow to cool (I refrigerated mine to cool it down quicker).
  2. While quinoa is cooling cook your vegetables.
  3. Drizzle some olive oil in a skillet.
  4. Cook the garlic in olive oil over medium heat for a couple minutes to soften the garlic.
  5. Add carrots to garlic and cook briefly until carrots are bright orange.
  6. Remove garlic and carrots from heat and set aside.
  7. Again drizzle some olive oil into your skillet and cook chopped kale over medium heat until it turns bright green and wilts.
  8. Remove the kale from heat before it turns brown (keep that bright green color).
  9. Prepare dressing:
  10. Whisk the Champagne vinegar, olive oil and lemon juice together.
  11. Add green onions, tahini and herbs mixing well (add a little salt and pepper to taste).
  12. In a large bowl add cooked quinoa, kale, garbanzo beans, carrots and garlic mixing well.
  13. Drizzle dressing over the mixed salad ingredients and mix together.
  14. Add more salt and pepper to taste if desired.
  15. Enjoy!!
For this recipe I used Organic Tricolor Quinoa from Trader Joe's.
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