Warm Kale Quinoa Salad with Tahini-Harissa Dressing

Name: Warm Kale Quinoa Salad with Tahini-Harissa Dressing
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 -8
Ingredients: 2 tbsp olive oil; 1 delicata squash; 1 ½ tsp salt; 1 tsp black pepper; 1 ½ cups red quinoa; 1 small head of green kale; 2 red peppers; ¼ cup sunflower seeds; cilantro; 3 tbsp Tahini; 1/3 cup extra virgin olive oil; 1/3 cup fresh lemon juice; 2 tbsp maple syrup; 2 tsp harissa spice; 1 ½ tsp umami powder; 1 ½ tsp salt; 1 tsp black pepper

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Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings
6 -8
Calories
381 kcal
Course
Appetizer
Cuisine
Mediterranean

Warm Kale Quinoa Salad with Tahini-Harissa Dressing

Ulric Berry

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This warm kale quinoa salad is the perfect recipe for a healthy, quick lunch, or delicious side dish. The tahini-harissa dressing adds a pop of flavor!

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Ingredients

Servings

2 tbsp olive oil
1 delicata squash
1 ½ tsp salt
1 tsp black pepper
1 ½ cups red quinoa cooked
1 small head of green kale
2 red peppers roasted
¼ cup sunflower seeds
cilantro

For the dressing:

3 tbsp Tahini
1/3 cup extra virgin olive oil
1/3 cup fresh lemon juice
2 tbsp maple syrup
2 tsp harissa spice
1 ½ tsp umami powder
1 ½ tsp salt
1 tsp black pepper

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Instructions

Preheat the oven to 400F and prepare two baking sheets with parchment paper.
Cut the delicate squash in half, length-wise, and remove the seeds. Slice the squash into 1/8-inch-thick slices. Transfer to the baking sheet, drizzle with olive oil and add salt + pepper. Bake for 20 – 30 minutes, until golden.
Cut the red pepper into three or four large pieces, removing all of the seeds. Transfer onto a baking tray faced-down. Drizzle with olive oil and bake for 30 minutes, until soft and completely roasted. Flip peppers halfway. Set aside to cool.
To make the dressing, combine all of the ingredients in a bowl and whisk. Adjust to taste, and add more water to desired thickness.
To prepare the salad, prepare your quinoa as per your package instructions, cooking it to your preferred doneness. Set aside, cool slightly.
Add your warm, freshly cooked quinoa to a large bowl.
Remove the green kale from the stems. Chop into small pieces and add to a large bowl. Slice the roasted red pepper, cut into quarters, and transfer to the bowl.
Add the sunflower seeds and delicata squash.
Dress the salad with your desired amount of the salad dressing.
Serve immediately with fresh cilantro!

Notes

Get some extra protein by adding some roasted chickpeas. Bake for 20 – 30 minutes with some of your favourite spices, and add to the salad. Delicious!
Get some extra protein by adding some roasted chickpeas. Bake for 20 – 30 minutes with some of your favourite spices, and add to the salad. Delicious!
Use raw red pepper instead, if desired.
Use raw red pepper instead, if desired.
Add feta cheese or your favourite plant-based feta cheese!
Add feta cheese or your favourite plant-based feta cheese!
Have fun with your salad and make any swaps, additions, or cuts.
Have fun with your salad and make any swaps, additions, or cuts.
Add any of your favourite greens, veggies or fruits- like apple or spinach.
Add any of your favourite greens, veggies or fruits- like apple or spinach.
Salad can be kept in the fridge in an airtight container for 4 – 6 days.
Salad can be kept in the fridge in an airtight container for 4 – 6 days.

Nutrition Information

Show Details

Serving 8 Calories 381kcal (19%) Carbohydrates 19.3g (6%) Protein 4.1g (8%) Fat 34.2g (53%) Saturated Fat 4.8g (24%) Polyunsaturated Fat 6.3g Sodium 880.4mg (37%) Fiber 3.2g (13%) Sugar 6g (12%)

Nutrition Facts

Serving: 6-8

Amount Per Serving

Calories 381 kcal

% Daily Value*

Serving	8
Calories	381kcal	19%
Carbohydrates	19.3g	6%
Protein	4.1g	8%
Fat	34.2g	53%
Saturated Fat	4.8g	24%
Polyunsaturated Fat	6.3g	37%
Sodium	880.4mg	37%
Fiber	3.2g	13%
Sugar	6g	12%