Kale Quinoa Salad with White Beans


Step 1. Cook the quinoa according to the packet directions. Fluff with a fork. Set aside to cool.

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.

Step 3. Heat olive oil in a large nonstick skillet over medium-high heat. Sauté the butter beans for 5 minutes.

Step 4. Add the shallot and cook for 5 minutes more, stirring frequently. Add the garlic and walnuts and cook for another minute.

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.

Step 6. Mix the tahini, lemon zest and juice, maple syrup, and hot water to thin in a small bowl. Add for serving.

Storage: Refrigerate for up to 4 days. Serve warm or chilled.