quinoa and kale salad with tahini lemon sauce

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Merry Christmas Eve!

HOHOHO

Today has been the most relaxing day I’ve had in such a long time.  I woke up at 8, didn’t get out of bed until 9, sipped on some coffee, then went for an hour long walk with Jacob + Joe.

We wandered around downtown looking at all the old houses, walking through parks and discovering new streets we haven’t seen before.  We even found an amazing old house for sale we’re kind of obsessed with.  Not that we’re looking to buy, we already have a great old house, but it’s still fun looking.

Once Jacob finishes cleaning up the kitchen, which is a d-i-s-a-s-t-e-r, I’m going to get my holiday baking on (isn’t he great?).  Some more chocolate covered peanut butter cookie dough balls will be made, but with a little pretzel twist, maybe some brownies, and maybe some cookies.  We’ll see how the day goes.

Tonight we’re heading to my parents for dinner, so I’m just going to get right into today’s recipe.

For the second installment in 7  healthy salads to end the year with, I’ve got another salad that doubles as a meal.  Both the quinoa + mung beans bring the protein into your meal, the dried cranberries offer a touch of sweetness, and the kale gets you your delicious, nutrient packed greens.  After eating this salad I felt amazing!  Not over stuffed, just satisfied.

Plus the green kale and red cranberries make it kind of festive for Christmas.  Delicious both warm or at room temperature.  Enjoy!

Quinoa and Kale Salad with Tahini Lemon Sauce
Serves 4

Ingredients

• ¼ cup dried mung beans
• 1 cup quinoa
• sea salt
• pepper
• 2 tsp olive oil
• 4-5 large leaves of kale, stems removed and chopped
• 1 small onion, diced
• 1 clove of garlic
• ¼ cup dried cranberries

Directions

1. Add the mung beans to a small pot and cover with 3-4 inches of water.  Bring to a soft boil and allow the beans to cook until soft – about 20-30 minutes.  Season with sea salt and drain the beans once done.
2. In another pot, add 2 cups of water, the quinoa and a pinch of sea salt.  Bring to a soft boil and allow the cook for 20 minutes, stirring every so often.  Once the water is absorbed, turn the heat off and allow the quinoa to sit for 5-10 minutes.  Fluff with a fork.
3. In a large skillet over medium-high heat, add the olive oil, kale and onion.  Cook for 8-10 minutes, stirring every couple minutes.  The onions and kale should be soft and beginning to brown. Add the garlic in and season with sea salt and pepper.  After 1 minute, stir the drained mung beans, quinoa and dried cranberries in.
4. Divide onto 4 plates, and top with tahini lemon sauce.

And what salad would be complete without a dressing or sauce?  You’re right, none.

Tahini Lemon Sauce
Adapted from tahini lime dressing

Ingredients

• ⅛ cup tahini
• ⅛ cup olive oil
• ⅙ cup lemon juice
• ⅛ cup water
• 1 tbsp nutritional yeast
• 1 tbsp maple syrup
• pinch of sea salt
• pinch of cumin

Directions

1. Combine all ingredients in a blender (I used my magic bullet).  Blend until smooth and creamy.

Now get a big spoonful of sauce.

Drizzle it all over your salad.

And bring fork to mouth.  Repeat.

Enjoy!

Hope your day is filled with happiness, lots of laughs, games, hugs and great food.

Be back on Monday!

Heather

Previous 7  healthy salads to end the year with (click on the picture to go to the recipe)

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