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Kale Quinoa Salad

A bursting with flavor in every bite lemony kale quinoa salad.
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Course Mains, Salads
Servings 6

Ingredients
  

For Salad
  • 1 1/2 cup quinoa, cooked
  • 5 cups kale, thinly shredded
  • 1 3/4 cup red seedless grapes, sliced in half
  • 1/2 cup roasted sunflower seeds, unsalted
  • 1/4 cup pecorino, grated
  • 1/4 cup parmesan reggiano, grated
  • 1 peel of lemon, thinly sliced
For Dressing
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon raw honey
  • 1 teaspoon tahini
  • 1 teaspoon dijon mustard
  • 1 1/2 teaspoons crushed garlic
For Lemon Peel
  • 1 lemon, peel only
  • 1 tablespoon sugar
  • honey, to drizzle

Instructions
 

For Lemon Peel

  • Preheat oven to 350 degrees.
  • Peel one lemon, and arrange the pieces on a baking sheet. Drizzle with honey. Then sprinkle with sugar. Place in preheated oven until the peels caramelize a bit. Remove from oven. Let cool.

For Salad

  • Cook quinoa, per package instructions. Let cool.
  • Combine ingredients together. Toss with dressing. Sprinkle with lemon peel.

For Dressing

  • Combine lemon juice, honey, tahini, mustard and garlic. Whisk in olive oil. Add salt and pepper to taste.