Kale Quinoa Salad with White Beans
Full Recipe
Ingredients
Full Recipe
Step 1.
Cook the quinoa according to the packet directions. Fluff with a fork. Set aside to cool.
Full Recipe
Step 2.
Transfer the kale to a large bowl. Drizzle with olive oil, and season with salt. Massage the kale for 1 minute, or until tender. Set aside.
Full Recipe
Step 3.
Heat olive oil in a large nonstick skillet over medium-high heat. Sauté the butter beans for 5 minutes.
Full Recipe
Step 4.
Add the shallot and cook for 5 minutes more, stirring frequently. Add the garlic and walnuts and cook for another minute.
Full Recipe
Step 5.
Mix in the red wine vinegar, and maple syrup and cook for 2 minutes more. Remove from the heat. Season with salt and pepper.
Full Recipe
Step 6.
Mix the tahini, lemon zest and juice, maple syrup, and hot water to thin in a small bowl. Add for serving.
Full Recipe
Storage:
Refrigerate for up to 4 days. Serve warm or chilled.
Cookingforpeanuts.com
Full Recipe