- 2 c. day-old cooked quinoa (see TIP A below for cooking instructions)
- 2 medium carrots, cut into 1/2-inch thick rounds
- 2 medium garlic cloves
- 1 in. piece fresh peeled ginger, cut in half
- 2 tsp. olive oil
- 1/2 tsp. kosher salt
- 1/4 c. unseasoned rice vinegar
- 2 tbsp. tahini (see TIP A below)
- 2 tsp. pure honey
- 1/4 tsp. fresh ground black pepper
- 1/2-3/4 c. water
- 4-5 oz. torn lacinto kale leaves (stems removed) or fresh baby kale
- 2 tbsp. olive oil
- juice of 1 lemon
- 1/2 tsp. kosher salt (plus more for finishing)
- 3 Persian cucumbers or 1 small English cucumber, very thinly sliced (consider using a mandoline)
- 1 moderately firm avocado (not too ripe), quartered or halved and thinly sliced
- 1/8-1/4 tsp. red pepper flakes, crumbled in your palm (optional)
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Line one small-to-medium rimmed baking sheet with parchment paper and evenly distribute the pre-cooked quinoa over top. Put the baking sheet on the top rack of a pre-heated 425° for 20-25 minutes or until the quinoa becomes lightly toasted and crispy around the edges. Meanwhile, put the cut carrots, garlic cloves, and ginger halves at the center of a second small-to-medium rimmed baking sheet. Add the 2 teaspoons olive oil and 1/2 teaspoon kosher salt and toss to coat. Distribute the vegetables across the baking sheet and roast on the bottom rack of a pre-heated 425° for 20-25 minutes or until the carrots soften and caramelize on the bottom. When done, set the quinoa aside to cool and transfer the carrots, garlic cloves, and ginger (and any residual juices) to a blender.
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Add the rice vinegar, tahini, honey, black pepper, and 1/2 cup water (reserve remaining) to the blender with the roasted carrots, garlic, and ginger. Blend until smooth. Add the remaining 1/4 cup water as needed to achieve the desired consistency (should resemble a thick, creamy-style vinaigrette).
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Put the kale in a large salad bowl and top with the 2 tablespoons olive oil, lemon juice, and 1/2 teaspoon kosher salt. Gently massage the kale with your fingertips for a minute or two to work the oil, juice, and salt into the leaves and soften them slightly.
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When ready to serve, add the thinly sliced cucumber and toasted quinoa to the massaged kale and gently toss to distribute. Top the salad with thick wedges of avocado cut into slices, a light sprinkling of kosher salt and red pepper flakes (if using), and a generous drizzle of the Roasted Carrot-Ginger Vinaigrette. Serve any remaining vinaigrette on the side.
TIP A: If you don't have day-old cooked quinoa on hand, then 'just-made' is just fine. To prepare the amount needed for this recipe, you will need 2/3 c. uncooked quinoa, 2 teaspoons olive oil, 1 cup water, and 1/2 teaspoon kosher salt. Thoroughly rinse the uncooked quinoa under cold water until the water runs clear. Bring the olive oil up to temperature over medium heat in a medium saucepan. Add the quinoa and stir to coat it in the olive oil. Let the quinoa become warm and fragrant (about 2-3 minutes). Then add the water and kosher salt and turn the heat beneath the pan to high. Once the mixture starts to boil, reduce the heat to low, cover, and let the quinoa cook undisturbed for 15-20 minutes or until all of the water is absorbed. Once done, remove the lid from the saucepan, fluff the quinoa with a fork, and spread it across a parchment-lined baking sheet to cool.
TIP B: Tahini is sometimes referred to as the peanut butter of the Middle East, and like peanut butter, it comes in many different consistencies. Always look for a variety that is made from 100% ground sesame seeds and maybe a bit of salt. For this recipe (and most uses), you want to use a thinner, smoother variety—something that moves around in the jar when you tilt or swirl it. One brand that I prefer is Ziyad® Brand. If you can only find a thick variety, then prepare your dressing in a food processor and add a touch more water.