Page 16 - 201415_TOH_Cookbook

QUINOA
KALE SALAD
COHEN FAMILY, PLEASANTON, CA
INGREDIENTS
Serves 4 to 6
Salad: 3/4 cup quinoa 1 bunch dinosaur or lacinato kale 3/4 cup shredded carrots 1/4 cup finely minced onion 3/4 cup cherry or grape
tomatoes, halved
Dressing: 1/4 cup tahini, well-stirred 2 tablespoons olive oil 1/4 cup freshly squeezed lemon juice 2 garlic cloves, minced 3/4 teaspoon salt 1/4 teaspoon sugar
“This colorful salad is a favorite with our family and friends. It’s tasty, nutritious and easy to make. Plus, we use the wonderful lemons picked from Grandma’s tree. I like to cook the quinoa and pop it in the fridge the night before making the salad.”
Vivian Cohen
ttfPREPARATION 1. Cook the quinoa according to the directions on the package. Spread out onto an oiled baking sheet to cool completely. Or refrigerate it overnight.
2. Rinse the kale and remove and discard the ribs. Tear the leaves, dry them in a salad spinner. Coarsely chop the leaves. You will have about 4 cups of kale.
3. In a large bowl, combine the quinoa, kale, carrots, onion and tomatoes.
4. To make the dressing: In a blender, blend the tahini, olive oil, garlic, salt and sugar. Pour the dressing over the salad and toss to coat thoroughly. Refrigerate until chilled, approximately 1 hour. The salad is best when eaten within 2 days of making.
Taste of Home – Page 12