Fusion Bowls, healthy, Pescatarian Diet, plant based, Salads

Quinoa, Kale And Cranberry Salad W/Honey Tahini Sauce

Kale is something I just recently started using in recipes due to it’s popular health benefits. So, when I was trying to think up a good quinoa salad, this little vegetable had the color and flavor I needed. It came out perfect with the honey tahini sauce and low on the cals.

The Sauce:
2 tbs tahini paste
½ tbs lemon juice
½ tbs orange juice
2 ½ tbs water
1 tbs honey

The salad
2 c Quinoa cooked
2 tbs dried cranberries
½ c walnut pieces
2 lg kale leaves
1 tbs fresh blueberries per person

Start by preparing the tahini sauce. Transfer everything to a bowl and whisk until well combine. Refrigerate until ready to use.

Transfer the quinoa, cranberries and walnuts to a bowl. Rinse your kale leave. Remove the thick center stem. Tear the leaves into small pieces. Transfer to the quinoa bowl. Toss the salad well. Equally plate up the salad and top each with 1 tbs fresh blueberries. Drizzle with the honey tahini and there you have it.

Published by

girlcheftastes

I am a former professional chef, restaurateur, wine specialist and cooking class instructor. I have had the pleasure of working for many upscale restaurants under very prominent chefs as I worked my way to the top and began running my own kitchens and restaurants as executive sous chef, chef, and restaurant GM. I have helped build many restaurants and taverns as well as written award winning menus. My work has been featured in places like: Scene magazine, Houston Post and several Austin papers. I have cooked for politicians and celebrities alike as well as been a guest speaker at various culinary arts classes and taught hundreds of novice cooks and children how to create beautiful dishes and the right tools to use.