Kale and Quinoa Greek Salad

By the Gracious Vegan

This salad has the taste of a Greek salad but is much healthier. The quinoa and lentils pack it with protein, while the two of them plus the kale offer a lot of fiber. Tahini substitutes for oil, which brings the fat content down and adds protein and micronutrients. But apart from all these benefits, it tastes great. I recommend green or black lentils because they don’t break down and dissolve like brown lentils. 

Makes 6 cups

Cook the lentils. Place the lentils in a saucepan and cover by 2 inches of water. Bring to a boil, reduce heat to low and cover. Simmer 20-25 minutes until tender. Strain and set aside.

• 1/2 cup French (du Puy, green) lentils or black (beluga) lentils 

Make the quinoa. While the lentils are cooking, make the quinoa. Cook them however you like. One method is to place quinoa in a small saucepan with 1 cup water. Bring to a boil, cover and simmer until all water is absorbed, about 12 minutes. Remove from heat, keep the lid on and let sit another 2-3 minutes. Fluff with a fork and set aside.

• 1/2 cup quinoa

Make the salad. Once the lentils and quinoa have cooled a little, place them in a medium-large bowl with the following ingredients and stir gently.

• 3-4 ounces kale (any kind) (3-4 large leaves), chopped and massaged (3-4 cups) or processed into smaller bits in the food processor 

• 1 pint grape or cherry tomatoes, halved

• 1/2 cup red onion, finely chopped

• 1/3 cup Greek black (Kalamata) olives, pitted and halved (or chopped)

Make the dressing. Whisk together the dressing ingredients with a fork or in a smaller chopper appliance.

• 3 Tablespoons fresh lemon juice

• 2 Tablespoons tahini

• 2 Tablespoons water

• 2 teaspoons dried oregano

• 3/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

Toss the dressing with the salad and serve at room temperature or chilled. The salad will last 4-5 days in the refrigerator. Do not freeze it.

Timing: About 40 minutes

Gluten-free