1/2 bunch kale leaves, about 6 cups, chopped (de-stemmed if desired)
Salt, to taste, optional
1/4 cup tahini
3/4 cup sprouted quinoa, see recipe below
1/2 cup toasted tamari pumpkin seeds, see recipe below
For Sprouted Quinoa:
1/2 cup raw quinoa
water, for rinsing
For Toasted Tamari Pumpkin Seeds:
1/2 cup raw pumpkin seeds
1 tbsp tamari
Sprouted Quinoa:
Put the quinoa in a glass jar and cover with water. Put cheesecloth over the top and secure it with a rubber band. Soak it overnight or for at least 8–12 hours.
In the morning, rinse and drain the jar well. There should not be water left sitting in the jar.
Leave the jar in a cool, dark place while the quinoa sprouts. Make sure to rinse and drain the quinoa every 6–8 hours. The quinoa will be done sprouting in about 48 hours.
Toasted Tamari Pumpkin Seeds:
Mix pumpkin seeds and tamari in a small bowl. Leave them to sit for at least 15 minutes so the tamari can be absorbed. Place seeds flat on a baking sheet.
Toast in the oven at 250 degrees for 30 to 40 minutes, flipping at least twice. The seeds are done with they are dry and crunchy.
Kale Salad:
Place kale leaves in a large bowl and massage for about 2 minutes to help soften the kale.
Add a little salt (optional) to drain some of the kale juices and soften it up a bit as well.
Transfer kale to a fresh bowl, discarding any liquid from the kale. Mix with the tahini.
Toss with the sprouted quinoa and pumpkin seeds.
Sugar: 1g
:
Calcium: 40mg
Calories: 251kcal
Carbohydrates: 25g
Fat: 14g
Fiber: 3g
Iron: 3mg
Potassium: 313mg
Protein: 10g
Saturated Fat: 2g
Sodium: 7mg
Vitamin C: 1mg
