Creamy Kale Quinoa Salad (vegan)

By vdub

Ingredients

• For the salad:
• 2 heads kale (any variety)
• 1 lb green beans, stemmed & chopped into 1" pieces
• 1 (15 oz) can organic adzuki beans
• 2 cups cooked quinoa
• 1 avocado, pitted and cubed
• Dressing (recipe below)
• for the dressing:
• 1 cup unsweetened almond milk (or milk of choice)
• 1/2 cup packed cilantro
• 3 garlic cloves
• 2 tablespoons chia seeds
• 1 tablespoon tahini
• 1 teaspoon hot sauce
• Pinch of cayenne pepper (optional)
• Salt & pepper to taste

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from queenofquinoa.me

Preparation

Step 1

Starting with the dressing, add all the ingredients to a blender and blend on high for 1 minute until smooth. Transfer dressing to a jar and set aside to thicken.

Place a steamer basket in a large pot and fill with 1" of water.
Tear kale leaves from stalk and add to pot along with chopped green beans. Steam for 2 - 3 minutes until green beans are slightly tender and kale leaves are just starting to wilt. Transfer the veggies to a large mixing bowl and let cool for 10 minutes.

Once cooled, add quinoa and beans to the bowl. Pour dressing over salad and toss until coated.

Either serve immediately (and slightly warm) or place salad in the refrigerator to cool entirely. Upon serving, split evenly between four dishes and top with avocado pieces.

Enjoy!