Kale And Quinoa Recipe

Cook quinoa

Rinse 1 cup dry quinoa under cold water. Combine with 2 cups water (or low-sodium broth) in a saucepan, bring to a boil, reduce to a simmer, cover and cook 15 minutes until water is absorbed. Remove from heat and let sit 5 minutes, fluff with fork. Season with 1/4 tsp salt, 1/4 tsp black pepper and 1/2 tbsp olive oil; keep warm.

Roast sweet potatoes and beets

Preheat oven to 425°F (220°C). Toss diced sweet potatoes (1.5 cups) and cubed roasted beets (1 cup) separately or together with 2 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 3/4 tsp salt and 1/4 tsp black pepper. Spread in a single layer on a lined baking sheet. Roast 20–30 minutes, turning once, until sweet potatoes are tender and edges caramelized and beets are cooked through. Keep warm.

If beets are pre-roasted, warm them on the baking sheet for 8–10 minutes in the oven while sweet potatoes finish.

Pat chicken breasts dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Brush with 1 tbsp olive oil. Preheat grill or grill pan to medium-high. Grill chicken 5–7 minutes per side (depending on thickness) or until internal temperature reaches 165°F (74°C). Rest 5 minutes, then slice into strips. Keep warm.

In a food processor combine 1 cup packed basil leaves, 2 tbsp pine nuts, 1 garlic clove, 1/4 cup grated parmesan, 1/4 tsp salt and 1/8 tsp black pepper. Pulse while streaming in 1/4 cup olive oil until a smooth but slightly textured pesto forms. Taste and adjust salt/pepper. Transfer to a small bowl.

In a bowl whisk together 1/4 cup tahini, 2 tbsp fresh lemon juice, 1 tsp honey or maple syrup, 1/2 tsp minced garlic, 1/4 tsp salt and 1/8 tsp black pepper. Whisk in warm water 1 tbsp at a time until dressing reaches a pourable but creamy consistency (about 2 tbsp). Adjust lemon, salt or sweetener to taste.

Place 4 cups shredded kale in a large bowl. Add the warm seasoned quinoa (2 cups) and toss briefly to combine so the quinoa warms the kale and wilts it slightly.

Add warm roasted sweet potatoes, roasted beets, and 1/2 cup thinly sliced red onion to the kale and quinoa. Gently toss to distribute evenly.

Top the salad with sliced grilled chicken (2 breasts, sliced), sliced avocado, and 1/2 cup crumbled goat cheese.

Drizzle 2–3 tbsp basil pesto (or to taste) over the salad in several spots and then drizzle 2–3 tbsp lemon tahini dressing across the top. Alternatively, serve sauces on the side.

Finish with a light sprinkle of lemon zest (optional) and an extra grind of black pepper. Serve immediately while components are warm and bright.