Quinoa + Kale Salad with Creamy Tahini Dressing
Ingredients
2 lbs boneless, skinless chicken thighs
1 cup quinoa
2 cups broth or water
1 bushel kale
1 cups broccoli slaw
3 Tbsp pumpkin seeds
3 Tbsp hemp seeds
DRESSING:
1/4 cup tahini
1 lemon, juiced
1 Tbsp olive oil
1 Tbsp minced garlic
1/4 tsp salt
2 Tbsp water
pepper to taste
Preparation
Cook chicken to your liking - in this recipe it was cooked on the grill, seasoned with 21 seasoning from Costco. Once cooked, cut into slices for serving.
While the chicken is cooking, get started on the quinoa. In a saucepan, add 2 cups broth or water and 1 cup quinoa. Bring to a boil, once boiling turn the temp down to low (or a simmer) and cover with a lid until cooked through. Let cool before serving.
Prepare the salad now by ripping the kale from the stem. Chop into bite sizes for easier consumption. Transfer kale into a bigger salad mixing bowl.
Add broccoli slaw, pumpkin seeds, and hemp seeds into the salad bowl. Toss around to evenly distribute ingredients.
To make the dressing, add all ingredients into a separate bowl. Whisk until even consistency. Drizzle over salad bowl and toss to mix.
Transfer desired amount of salad into serving dish, top with chicken.
Enjoy!
Tips
This dish would be great as a main dish or a side. It can also be served without an added source of protein.
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