Summer Kale and Quinoa Salad

Ingredients:

Salad

• 1 bunch red kale, veins discarded, rinsed and finely chopped

• ¾ cup rainbow quinoa, rinsed

• 1 avocado, peeled and chopped

• ¼ cup pumpkin seeds

• ¼ cup sunflower seeds

• ¼ cup currants

• 2 tablespoons white sesame seeds

• ½ teaspoon mineral salt

  
  

Tamari Sesame Vinaigrette

• Juice of ½ an orange (about ¼ cup)

• 3 tablespoons rice vinegar

• 2 tablespoons tamari

• 1 tablespoon honey 

• 1 tablespoon sesame oil

• 1 tablespoon sunflower or safflower oil

• ¼ teaspoon pippali powder (can substitute black pepper if preferred)

  
  

Directions:

Cook the quinoa. In a small pan, combine the quinoa with 1¼ cups water and ½ teaspoon salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat, stir, cover and rest for 15 minutes. Remove the cover, allow to cool to room temperature. (This can also be made in advance and stored in an airtight container in the refrigerator for up to 24 hours).

Make the vinaigrette. Whisk together all the vinaigrette ingredients in a glass jar.

Assemble the salad. In a large bowl, combine the kale, quinoa, avocado, pumpkin seeds, sunflower seeds, currants, and sesame seeds. Pour the vinaigrette over the salad and toss until the leaves are well coated.

Recipe by Banyan Botanicals