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Apricot Kale Quinoa Salad With Lemon Maple Tahini Dressing

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Servings: 8

Prep Time: 00:15

Cook Time: 00:20

Main Ingredients

1 cup quinoa

1 head kale

4 apricots

1/2 cup blueberries

1/4 cup pistachios

1 tablespoon olive oil

1/2 tsp salt

1/2 tsp pepper

lemon maple tahini dressing:

1 tablespoon olive oil

1 lemon, juiced

1/4 cup tahini

1/2 tsp salt

1/2 tsp garlic

2 tsp maple syrup

1 tablespoon water

Preparation

1Boil 1 cup of quinoa with 2 cups of water. Bring to boil then let simmer for 15-20 minutes or until water is absorbed.

2While quinoa is cooking. Cut kale from stems and sautee in 1 tblspoon olive oil, salt and pepper. Set aside when kale is soft.

3Cut apricots into bite size pieces.

4Once quinoa is finished, let cool for 5 minutes. Then put quinoa in large mixing bowl. Add kale, apricots, blueberries, pistachios and mix to combine.

5Add lemon-maple Tahini dressing to quinoa mixture. Serve immediately or refrigerate until serving. Can be served at room temp or chilled.

6Lemon-Maple Tahini dressing:

7Measure tahini and pour in bowl. Add lemon juice and whisk together. Next add maple syrup and water, Whisk together. Add garlic and salt and mix well to combine. Add more salt if necessary for desired flavor.

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