When I taught barre up in San Francisco, our studio was right next to Whole Foods. I’d run up for lunch and discovered this insane marinated, garlicky kale salad. I seriously ate it every day and still constantly crave it. When I moved to LA it was nowhere to be found, and I’ve never seen it since! I decided to recreate it and after about 4,563 attempts, here we are. I use kale a lot in salads because, as I’ve stated time and time again, I like to eat the same thing for lunch every day. I want to cook once and be fed for days, but if something tastes like leftovers, I’m out. Kale holds up well in the fridge so I tend to use it. This salad is good as is, or you can squeeze a bit of lemon each time you eat it if you want a refresh.
5 cups roughly chopped kale, stems removed
1.5 cups cooked quinoa
1⁄4 red onion, thinly sliced
3 tablespoons olive oil
1 tablespoon tamari (or soy sauce)
1/2 tablespoon tahini
1 tablespoon apple cider or white wine vinegar
1-3 cloves garlic (the more the better in my opinion)
Juice of one lemon
Optional: 1 teaspoon crushed red pepper
salt and pepper to taste
Prepare the quinoa according to package (2/3 cup dry quinoa = 2 cups cooked). Let quinoa cool while you prepare the salad.
Rinse and thoroughly dry kale then set aside. Thinly slice onions and set aside.
Next, add all ingredients except kale, quinoa, and onion to a blender. Blend on high until dressing is creamy and smooth.
Pour the sauce over kale and onions, a little at a time until it is dressed to your liking (go slow here so you don’t overdress). Then, massage dressing into the kale with your hands until fully combined and softened. Cover and let sit in your fridge for at least 30 minutes.
Season with salt and pepper to taste then toss with quinoa and serve.