Sunday, March 31, 2013
Shredded Kale & Quinoa Salad with Tahini Dressing
This time served with some roasted halibut fillets sprinkled with a drizzle of olive oil, aleppo pepper, dried oregano and a squeeze of lemon juice.
Prep time: 5-30 minutes (5 if you have cooked quinoa in the fridge - 30 if you need to prepare some and allow it to cool)
2-3 cups cooked quinoa (3/4 cup quinoa + 1 1/2 cup water or broth)
1 bunch Russian Kale (or whatever kale you prefer), stems removed and leaves thinly sliced across - chiffonade
1/4 cup tahini, well stirred
2 tbsp good extra virgin olive oil
3 tbsp lemon juice
1 tsp lemon zest
1 large clove garlic, minced
1 tsp sugar
1 tsp salt
1/4 cup dried currants
1 tbsp toasted sesame seeds
1. If need be cook quinoa - I use a little less than double the quantity of broth (or water) to dried quinoa. MOST IMPORTANT: since the quinoa has a very bitter coating, it is critical to rinse the quinoa well. Place in a strainer and run cold water over for several minutes, stirring to ensure the bitterness is gone before adding the quinoa to boiling broth. Stir quinoa into broth, bring back to a boil. Reduce heat to low and cover. Cook until the liquid is absorbed - about 15 minutes or so. Allow to cool before preparing the salad.
2. In a serving bowl, mix all the dressing ingredients well. Add the shredded kale and 2 cups, cooked quinoa (save the rest in the fridge for another dish) and toss well. Taste for seasoning. I actually added the currants and sesame seeds at the same time, but the original recipe suggests you sprinkle them on top. I'm sure it would look prettier, but the taste factor was quite delicious with my goof.
A perfect side for grilled fish, meat or chicken or as a simple vegetarian main course.