This toasted almond kale quinoa salad is packed with protein, healthy fats, and flavor. It takes 20 minutes and requires minimal ingredients.
Happy post Thanksgiving food coma! Personally, I’m still going through mine- I think I ate my body weight in my mom’s mashed potatoes, and drank it in wine. Not complaining 😉 It seems like a yearly tradition that my body SCREAMS for the veggies post holiday feast, and I don’t blame it. But, I’m also not complaining, because while I love buttery mashed potatoes, I also love a good kale salad.
This dish is inspired by a dish at a local cafe in San Diego that I love and miss dearly. Ugh, I’ll be home soon! For now, I’m stuck in snow and drowning in homework. College, man. I’m so excited to be home to winter sunshine, morning beach walks, and trendy cafes. Wow, I’m like a tourist guide for Northern San Diego. Let’s get back to the salad, shall we?
I’m all about simple salads, but sometimes it’s fun to jazz them up. For this dish, we have toasted almonds & roasted Brussels sprouts, which add a world of flavor. Then, you add in the quinoa, dressing, & kale (did you know kale has a ton of protein per serving???), and boom- a healthy, hearty dish. This dish is packed with plant protein and healthy fats, but that’s just the beginning. Since we use a minimalistic dressing, the flavors really POP. 10/10 would recommend.
When you make this salad, don’t forget to send me a photo on Instagram @tennishealthfitness.
- 8 cups kale leaves
- 3 cups cooked quinoa
- 1 cup almonds
- 1 lb brussels sprouts, halved
- 1 tbsp olive oil
- For the dressing:
- ¼ cup tahini
- 1 tbsp apple cider vinegar
- 2 tbsp lemon juice
- 3 tbsp water
- ½ tsp sea salt
- Pre-heat your oven to 400 degrees.
- Slice your Brussels sprouts in half, and spread out on a baking tray. Drizzle with olive oil and roast for 25-30 minutes, until crispy.
- While they're roasting, massage your kale in 1 tbsp olive oil for 2-3 minutes, until tender. Set aside.
- Spread the almonds out on a baking tray, and stick in the same oven for 3 minutes. DO NOT OVERCOOK.
- Once the three minutes are up, chop the almonds in ½ and add to the bowl with kale. Pour in the cooked quinoa and Brussels sprouts, once cooked.
- Prepare your dressing by whisking all the ingredients together and adding more water if necessary. Pour over the salad and coat well.
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