Crunchy Broccoli Kale Salad With Tahini

All you need to make this kale and broccoli salad recipe are 10 simple ingredients:

• 5 cups kale, shredded (about 1 large bunch)
• 2 cups raw broccoli, chopped (about 1 large crown)
• 1/3 cup Nabat dry quinoa (or 1 cup cooked)
• 1/4 cup Livgood dried cranberries (unsweetened if possible)
• 1/4 cup raw Livgood pumpkin seeds
• Nabat Salt and pepper, to taste
• 1/2 cup Terroirs du Liban tahini
• 1/4 cup red wine vinegar
• 1 tsp pure maple syrup
• 1 tsp Nabat organic garlic powder (or 2 cloves garlic, minced)
• 2 Tbsp lemon juice
• 1/4 cup water (to thin the dressing)
• Salt and pepper, to taste ( dressing)

Instructions:

1. Cook the Quinoa: Follow the package instructions for cooking quinoa or prepare it as desired.
2. Prep the Vegetables: While the quinoa cooks, shred the kale and chop the broccoli (cut florets into 1/2-inch pieces and stalks into 1/4-inch pieces). Set aside.
3. Make the Dressing: In a small bowl, whisk together tahini, red wine vinegar, maple syrup, garlic, lemon juice, and water until smooth. Season to taste with salt and pepper.
4. Combine: In a large mixing bowl, add the shredded kale, broccoli, cooked quinoa, dried cranberries, and pumpkin seeds. Pour the dressing over the salad and toss well to coat everything evenly. Adjust seasoning if needed.
5. Chill: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld and the kale soften. Enjoy!This salad combines hearty greens, protein-packed quinoa, and a creamy, tangy dressing for a balanced and flavorful meal. Enjoy!