Ingredients
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1 cup cooked quinoa
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1 bunch curly kale (about 6 cups)
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1/4 cup raw sunflower seeds
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1/4 cup pumpkin seeds
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1/4 cup chickpeas (drained and rinsed)
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1/4 cup chopped roasted red peppers (optional)
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1/2 teaspoon finely chopped garlic
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1/4 teaspoon ground cumin
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1/4 teaspoon sea salt
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1/4 cup plain Greek yogurt (or more if you prefer)
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1 tablespoon fresh lemon juice
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1 tablespoon extra virgin olive oil
Directions
Subtitle: Inspired by Middle Eastern Cuisine
Description: This easy salad features kale, quinoa, feta cheese, and tahini dressing. It is packed with healthy nutrients and is a perfect addition to your meal.
Ingredients:
– 1 cup cooked quinoa
– 1 bunch curly kale (about 6 cups)
– 1/4 cup raw sunflower seeds
– 1/4 cup pumpkin seeds
– 1/4 cup chickpeas (drained and rinsed)
– 1/4 cup chopped roasted red peppers (optional)
– 1/2 teaspoon finely chopped garlic
– 1/4 teaspoon ground cumin
– 1/4 teaspoon sea salt
– 1/4 cup plain Greek yogurt (or more if you prefer)
– 1 tablespoon fresh lemon juice
– 1 tablespoon extra virgin olive oil
Instructions:
1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or foil.
2. Bring a large pot of water to a boil over high heat. Add the quinoa and let simmer until tender, about 10 minutes. Drain and set aside.
3. Remove the stems from the kale, discard them, and cut the leaves into smaller pieces.
4. In a medium bowl, toss together the kale, sunflower seeds, pumpkin seeds, chickpeas, roasted red pepper, garlic, cumin, and salt. Let sit for 10 minutes before adding the quinoa and yogurt.
5. Combine the remaining ingredients in a small bowl and whisk together until combined.
6. Serve as a side dish with grilled vegetables or any other choice protein. Enjoy!
Difficulty Level: Easy
Servings: 4
Nutrition Information:
– Calories: 410
– Total Fat: 13 g
– Cholesterol: 0 mg
– Sodium: 30 mg
– Carbohydrate: 32 g
– Dietary Fiber: 11 g
– Protein: 13 g
Total Time Needed: 25 min
Note: Adjust quantities according to taste and need.
Steps
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1
Done
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or foil. |
|
2
Done
|
Bring a large pot of water to a boil over high heat. Add the quinoa and let simmer until tender, about 10 minutes. Drain and set aside. |
|
3
Done
|
Remove the stems from the kale, discard them, and cut the leaves into smaller pieces. |
|
4
Done
|
In a medium bowl, toss together the kale, sunflower seeds, pumpkin seeds, chickpeas, roasted red pepper, garlic, cumin, and salt. Let sit for 10 minutes before adding the quinoa and yogurt. |
|
5
Done
|
Combine the remaining ingredients in a small bowl and whisk together until combined. |
|
6
Done
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Serve as a side dish with grilled vegetables or any other choice protein. Enjoy! |
