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–+ servings

5 from 1 vote
Serves: 4 -6
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 1 cup dry quinoa
  • 2 cups low-sodium vegetable broth or water
  • 1 tbsp olive oil
  • Pinch of salt
  • 1 can chickpeas (15 oz), drained
  • 2 cups shredded tuscan kale
  • 2 Persian cucumbers
  • 1/3 cup slivered almonds
  • 1/3 cup medjool dates pitted (about 4-5)
  • 1/2 cup fresh parsley
  • 1/4 cup fresh mint

Honey Tahini Dressing

  • 3 tbsp olive oil
  • 1 1/2 tbsp tahini
  • 1 tbsp honey
  • Juice from 1 lemon
  • Pinch of salt
  • 1-2 tbsp water as needed

Directions

  1. Heat a saucepan over medium heat and add in the tbsp of olive oil with the quinoa. Toast for 1-2 minutes then pour in the vegetable broth and pinch of salt.
  2. Cover the pot and bring to a boil. Once boiling, reduce the flame and simmer for 15-20 minutes until all of the water is absorbed. Let rest off of the heat for 5 minutes then fluff the quinoa with a fork.
  3. While the quinoa cooks, thinly slice the cucumber into rounds then in half, finely chop the herbs and dates.
  4. Prepare the honey tahini dressing by whisking together the olive oil, tahini, lemon juice, honey, pinch of salt and water by the tbsp as needed to thin out the sauce.
  5. Add the quinoa to a salad bowl topped with the shredded kale, chickpeas, cucumbers, almonds, dates and herbs. Toss in the the dressing and enjoy.
  6. Leftovers can be refrigerated for up to 5 days and served cold or at room temperature.