| 12 | 35 | 457 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 1 |
| 1 tsp | Olive Oil, Extra Virgin |
| 125 gm | Quinoa, cooked (or brown rice or buckwheat) |
| 100 gm | Kale (ribs removed and cut into ribbons) |
| 1 cup grated | Carrots |
| 2 tbsp | Tahini |
| 1/2 whole lemon(s) | Lemon juice |
| 2 tbsp | Water |
| 1 tsp minced | Ginger root |
| 1/4 tsp | Paprika, smoked |
| 1 tsp | Salt |
| 1 tsp | Black pepper |
| 1 tbsp | Chives (chopped, or Snorrel leaves) |
In a bowl, massage the kale ribbons and carrots with the remaining oil until softened. It will shrink in volume a bit. Add this to a serving bowl along with the quinoa and dried berries of choice.
In a jug or small steep-sided bowl, use a small whisk or fork to mix the tahini, lemon juice, gradually adding the hot water to thin. Stir in the ginger, smoked paprika, salt and pepper. If it doesn’t seem loose enough for a pourable dressing, slake with a little more lemon juice and water.
Pour over the dressing and toss well with your hands or two large forks. Sprinkle over snipped chives, if using. Serve.
| Fruit | 0.1 |
| Grain | 1.9 |
| Meat Alternative | 0.9 |
| Vegetables | 3.2 |
