courtesy of Bon Appetit

Quinoa, a grain that is high in protein and minerals, is paired with two types of seeds: sesame (tahini) and sunflower. Kale, a great source of vitamins, adds flavor and color. This salad is perfect as a side dish or main course!

Ingredients
1 cup quinoa, rinsed and drained
2 cups vegetable broth
Pinch of salt
1/4 cup tahini
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon sugar
1 teaspoon hot sauce (optional)
2 cloves garlic, minced
2 lemons, zested and juiced
Salt and pepper, to taste
1 bunch lacinato (dino) kale, tough stems removed and leaves cut into ribbons
1/2 red onion, finely chopped
1/2 cup sunflower seeds
1/4 cup parsley

Method

1. Combine quinoa, broth and a pinch of salt in a saucepan. Bring to a boil, cover and reduce the heat to simmer. Cook, without stirring, until all liquid is absorbed, about 15 minutes. Remove from the heat and allow to sit, covered, for 10 additional minutes. Fluff grains with a fork.
2. Combine tahini, olive oil, vinegar, sugar, hot sauce, garlic, lemon zest, lemon juice, salt and pepper in a large bowl. Stir in kale; gently mix with a wooden spoon or massage with your hands so that kale breaks down. Add onions, sunflower seeds, parsley and reserved quinoa; mix to combine.