Mar 28, 2013, Updated Mar 01, 2023 This raw kale salad with hearty quinoa, sweet currants and creamy tahini dressing hits every spot. The dressing is so tasty I could eat it with a spoon. In fact, next time I will make a double batch and use it for drizzling over grilled chicken, for slathering pita bread before loading it with shredded veggies, and for dipping carrots and snap peas. It’s a perfect blend of creamy, nutty, tangy, sweet and salty. To prepare the kale leaves, lie each one flat and cut a V shape around the stem and discard it. Kale stems are very tough and stringy – definitely not salad appropriate. Then stack the leaves on top of one another and slice them thinly crosswise. Quinoa is covered in a protective coating called saponin, which is bitter and awful. The taste of this grain (which is actually a seed!) is dramatically improved with a vigourous rinse under cool running water. Don’t skip this step. I love salads that are filling enough to be a meal, and this one definitely fits the bill. You could add chickpeas and make it even more stick-to-the-ribs. It would also be great as a side dish to accompany chicken or fish, and perfect for a summer picnic or potluck.
Ingredients
3/4 cup quinoa, rinsed well 1 1/2 cups water 1/2 bunch kale (about 5 large leaves), stems removed, leaves thinly sliced crosswise 1/4 cup dried currants 1 tbsp toasted sesame seeds 1/4 cup tahini 2 tbsp olive oil 3 tbsp lemon juice 1 tsp lemon zest 1 clove garlic, minced 1 tsp sugar 1 tsp salt
Preparation
