Crunchy Quinoa is the secret weapon in a favorite salad of ours. Crunchy yet light, it adds amazing texture. Pair it up with fresh kale, a sweet mango and creamy dressing and you have perfection. Save any extra crunchy quinoa to add in place of nuts to any salad.
Kale and Mango Salad with Crunchy Quinoa and Lemon Tahini Dressing
Servings: 2 servings
Ingredients
- 2 cups chicken broth or stock
- 1 cup uncooked quinoa rinsed
- ½ tsp kosher salt
- 4-5 cups baby kale
- 1 mango peeled and diced
- ½ cup Cotija cheese crumbled
- Lemon Tahini Dressing see below
Lemon Tahini Dressing (Makes 1 cup):
- ⅓ cup avocado mayo
- ¼ cup tahini
- ⅓ cup lemon juice
- 1 Tbsp dried basil
- 2 1/2 Tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- Preheat oven to 400 degrees. In a small saucepan, heat chicken broth. Once boiling, add quinoa and salt and cook for 10-15 minutes on low or until liquid is fully absorbed. While quinoa is cooking, prepare Lemon Tahini Dressing.
- When quinoa is done, line a baking sheet with parchment paper. Spread cooked quinoa in a thin layer covering the baking sheet. Bake in preheated oven for 20-30 minutes or until quinoa is golden brown and has a crunchy texture.
- In a large bowl combine kale, mango, Cotija cheese, 1/3 cup Lemon Tahini Dressing, and 1 cup crunchy quinoa. Lightly toss with tongs until dressing coats kale. Store extra dressing and crunchy quinoa in airtight containers in the refrigerator for easy future salad prep.
Lemon Tahini Dressing:
- Add all ingredients to a jar and close lid tightly. Shake until well blended. Store in the fridge for up to a week. This dressing is called for in the Kale and Mango Salad, but would be great to sub in the Antipasto or Brussel Sprouts Salads, or with any crunchy thing you snack on throughout the week.
Notes
Serves 2 as an entree or 4 as a side
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