Kale and Quinoa Salad with Golden Turmeric Dressing
A flavorful, healthy, kale and quinoa salad with curry roasted cauliflower and sweet potatoes and a creamy tahini based golden turmeric dressing.
Equipment
- 1 Instant Pot (see notes at the end of recipe for cooking in a pot)
Ingredients
Quinoa
- 1 cup quinoa rinsed and drained
- 1.5 cups veggie broth
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 1 inch ginger grated
- ¼ tbsp ground clove
- ¼ tbsp cinnamon
- ¼ tbsp ground cardamom
- 2 tbsp soy sauce
- 2 tsp rice vingar
Roasted Veggies
- 1 small cauliflower cut into florets about 550g
- 3 small sweet potatoes cut into 1 inch pieces about 500g
- 1 tbsp oil
- 1 tbsp curry powder
- salt and pepper to taste
Tofu
- 14 oz (1 block) tofu pressed, cut into 1 inch pieces
- 2 tbsp soy sauce
- 1 tbsp corstach
Golden Turmeric Dressing
- 1/4 cup tahini
- 1/4 cup water plus more for thinning if needed
- 2 tbsp maple syrup
- 3 tbsp lime juice
- 2 tsp turmeric
- 1 clove garlic
- 1 tsp ginger grated
- 1/4 tsp salt
- 1/4 tsp pepper
Kale
- 6 cups of kale chopped
- 1 tbsp sesame oil for massaging the kale
Toppings
- carrots julienned
- green onions
- sesame seeds
Instructions
- Preheat the oven to 450°F.
- Press the tofu for 15 mins to get any excess water out.
- Toss the cauliflower florets and sweet potato pieces in the coconut oil, curry powder, salt and pepper. Transfer to a baking sheet.
- Cube the tofu into 1 inch pieces and add them to the same mixing bowl as the veggies. Add the soy sauce and the cornstarch and toss to completely coat. Add the tofu to another baking sheet.
- Put the baking sheets in the oven for 30 minutes, flipping the veggies and tofu halfway through.
- Set the instant pot to sauté mode (see notes for cooking in a pot). Add 1 tbsp of oil and sauté the onions for about 3 minutes or until they are translucent. Add the garlic and ginger and cook for 1 minute. Then add the spices and cook for 1 more minute. Add the rinsed quinoa and veggie broth. Cook on high pressure for 1 minute with a natural release of 10 mins. When the quinoa is done transfer to a container and place in the refrigerator to cool down.
- Prep the kale by removing the tough stems and cutting it into small bite sized pieces. Add the sesame oil and massage the kale with your hands for 2 - 3 minutes. The kale will soften a little bit and turn dark green. Massaging helps make the kale more tender, improving the texture and taste.
- Now make the dressing by combining all of the ingredients for the dressing together using a blender or an immersion blender.
- In a bowl, add the kale, quinoa, the roasted veggies, and tofu and the golden turmeric dressing. Top with julienned carrots, green onions, and sesame seeds and serve hot or cold.
Notes
*To cook the quinoa in a pot, follow the same instructions as above, but sauté the onions and aromatics (garlic, ginger, and spices) over medium high heat and add 2 cups of vegetable broth instead of 1.5 cups. Bring it to a boil, and then reduce to a simmer. Cover and cook until all the water is absorbed, about 15 minutes.