Thanksgiving Quinoa Salad with Tahini Dressing
Ingredients
- 1 cup uncooked quinoa
- 1 sweet potato, chopped
- 1 tbsp olive oil
- 1 tsp cinnamon
- 1 pomegranate, seeded
- 1 1/2 cups kale, diced and massaged
- 1/4 cup pumpkin seeds
Dressing
- 1/4 cup tahini
- 1/4 cup olive oil
- 1 tbsp apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon thyme
Preparation
Preheat the oven to 400°F.
Cook the quinoa according to package directions.
Chop the sweet potato into bite-sized pieces, place on a parchment-lined baking sheet, toss with olive oil and cinnamon, and bake for 25 minutes until soft.
Chop the kale and massage it to tenderize; you can add a little olive oil to help.
Whisk together the tahini, olive oil, apple cider vinegar, maple syrup, and thyme until well combined.
Place all salad ingredients in a bowl and toss until combined.
Drizzle the tahini dressing over the salad and serve immediately.
