Healthy
Quinoa Salad with Black Beans and Kale
This comforting plant-based bowl combines quinoa, black beans, kale, avocado, edamame, and kimchi for a fiber-packed meal. Finished with a tangy homemade lemon tahini dressing, it delivers plenty of flavor along with plant-based protein and fiber.
This comforting, plant-based bowl brings together a delicious variety of fiber-packed whole foods for more than half of your recommended daily intake. Don’t skip the homemade lemon tahini sauce—it adds just the right amount of tanginess and spice!
Ingredients:
Salad
- ⅓ cup cooked quinoa
- ½ cup black beans
- 1 cup chopped kale
- ¼ avocado
- ¼ cup cooked shelled edamame
- 2 tbsp kimchi
- 1 tsp Lemon Tahini Dressing
- Fresh herbs for finishing
Lemon Tahini Dressing
- 2 tbsp tahini
- 1 tbsp lemon juice
- ¼ tsp cumin
- A pinch each of salt and pepper
- 1 tbsp water
Directions:
Salad
- Combine quinoa, black beans, kale, avocado, edamame, and kimchi in a bowl.
- Drizzle with 1 tsp Lemon Tahini Dressing.
- Finish with fresh herbs and toss to combine.
Dressing
- Mix tahini, lemon juice, cumin, and a pinch each of salt and pepper.
- Whisk until smooth, thinning with 1 tbsp water as desired.
- Optionally add juice and zest from 1 orange, lemon zest, and 1 tsp finely chopped shallot for extra flavor.
- Thin further with additional water if preferred. The recipe makes about 6 servings.
Nutritional Information
