Kale + Quinoa Salad with Lemon Tahini Dressing

I have decided for the month of January I am going to try and stick to healthy recipes for my Wednesday posts.  I think we are all looking to detox a bit after the holidays and eat healthier as part of our New Years Resolutions.   

I am addicted to Kale Salads.  I usually make the New York Times Tuscan Kale Salad for lunch every week but I got the itch to try something new.  This months Cooking Light had a whole page of new Kale Salads to try and this is my spin on one of the recipes. I find Kale salads are better the longer you let them sit with the dressing on.  The leaves are heartier and won't get soggy so you can make this the day ahead and it just keeps getting better.  The dressing is the best part of this salad it is so flavorful.   I love that the salad incorporates quinoa, a grain, because it helps fill you up.  Lets be real sometimes an hour after I eat a salad I am still hungry. The quinoa gives the salad some bulk.  I added in pistachios because I love them and really like the crunch it gives the salad.

Next time I think I am going to add in some roasted mushrooms for an extra veggie and goat cheese.

Note- I doubled the dressing for one bunch of curly organic kale.  I try to always buy the organic kale.  I felt like it needed more dressing because the leaves were so dense.  If you use Tuscan Kale also called Lacinato Kale (the long thin leaved kind ) the measurements below may be enough.  When in doubt double it and add as needed.  Also if you aren't familiar Tahini can be found in the peanut butter section of the grocery store in a jar.  It is great to make hummus with as well.

|| K A L E + Q U I N O A  S A L A D  W I T H  L E M O N  T A H I N I  D R E S S I N G ||

- 1 bunch kale, stemmed and sliced into thin strips

- 1/4 cup pistachios chopped

- 1 cup cooked quinoa

- fresh grated Parmesan cheese

- 1 tablespoon fresh lemon juice (approx one lemon juiced)

- 1 tablespoon olive oil

- 1 tablespoon water

- 1 tablespoon tahini

- 2 teaspoons soy sauce

- 1/4 teaspoon pepper

combine the kale and quinoa.  Mix together lemon juice and next 5 ingredients.  Toss over salad.   Grate fresh parmesan over top and sprinkle with pistachios.