Quinoa and Kale Salad with Garlic Lemon Tahini Dressing
Equipment
- Rice Cooker
Ingredients
For the Salad:
- 1 cup quinoa
- 2 cups water
- 1 bunch kale washed, stemmed, chopped
- 2 Tbsp lemon juice
- 1 Tbsp avocado oil
For the Dressing:
- ½ cup Tahini
- 2 Tbsp lemon juice
- 1 tsp sea salt
- ½ tsp granulated garlic
Instructions
- First, set up quinoa in your rice or grain cooker. Add 1 cup of quinoa to 2 cups of water. Some quinoa needs to be washed first. Check your packaging to see if yours needs to be rinsed before cooking.
- While the quinoa is cooking, wash, stem, and chop your kale. Place your prepped kale in a large mixing bowl. Add lemon juice and avocado oil and rub all the leaves in your hands. I grab big fistfuls and squeeze it with my hands. This will help tenderize your kale.
Prepare the Dressing:
- Put all ingredients into a small bowl and mix well. You will have a creamy, thick dressing for your salad. It may taste too salty if you taste it all by itself. Don't worry, as the dressing is dispersed with the greens and quinoa, it won't be salty.
Prepare the Salad:
- When the quinoa is done cooking, fluff with your rice paddle and release the steam from the grains. Scoop hot quinoa on top of your rubbed kale. This will also help to wilt your greens and make them more tender.
- Let your quinoa cook for several minutes. Then drizzle your dressing over the top and toss all ingredients together.
- This will make 4 large servings of salad. or a great lunch portion.
Tried this recipe?Let us know how it was!
Are you ready to take your Instant Pot to the next level!
Join our Instant Pot Beyond Beginners group on Facebook! We can introduce you to some recipes and tips to use your pot to its fullest potential! C’mon, join us!
Quinoa and Kale Salad with Garlic Lemon Tahini Dressing
Servings: 4 servings
Equipment
- Rice Cooker
Ingredients
For the Salad:
- 1 cup quinoa
- 2 cups water
- 1 bunch kale washed, stemmed, chopped
- 2 Tbsp lemon juice
- 1 Tbsp avocado oil
For the Dressing:
- ½ cup Tahini
- 2 Tbsp lemon juice
- 1 tsp sea salt
- ½ tsp granulated garlic
Instructions
- First, set up quinoa in your rice or grain cooker. Add 1 cup of quinoa to 2 cups of water. Some quinoa needs to be washed first. Check your packaging to see if yours needs to be rinsed before cooking.
- While the quinoa is cooking, wash, stem, and chop your kale. Place your prepped kale in a large mixing bowl. Add lemon juice and avocado oil and rub all the leaves in your hands. I grab big fistfuls and squeeze it with my hands. This will help tenderize your kale.
Prepare the Dressing:
- Put all ingredients into a small bowl and mix well. You will have a creamy, thick dressing for your salad. It may taste too salty if you taste it all by itself. Don't worry, as the dressing is dispersed with the greens and quinoa, it won't be salty.
Prepare the Salad:
- When the quinoa is done cooking, fluff with your rice paddle and release the steam from the grains. Scoop hot quinoa on top of your rubbed kale. This will also help to wilt your greens and make them more tender.
- Let your quinoa cook for several minutes. Then drizzle your dressing over the top and toss all ingredients together.
- This will make 4 large servings of salad. or a great lunch portion.
