Serves: 2       Prep Time: 10 min     Cook Time: 20 min

Ingredients

3/4 cup dry quinoa 

7-8 medium carrots, halved lengthwise and cut into 2" pieces 

1 teaspoon olive oil 

1/2 teaspoon sea salt 

1/2 teaspoon pepper 

1/2 teaspoon cayenne pepper, to taste 

2 cups kale

*This will yield more quinoa than you need for this recipe. Save leftovers for a grain bowl!

Tahini Vinaigrette

3 tablespoons olive oil 

2 tablespoons balsamic vinegar

1 tablespoon tahini 

1 teaspoon Dijon mustard 

1/4 teaspoon maple syrup or honey 

1/4 teaspoon sea salt , to taste 

1 clove garlic, minced

Instructions:

1. Rinse the quinoa and place into a medium pot. Cover with 1.5 cups water or broth, bring to a boil, then reduce and simmer, covered, for 20-25 minutes. Stir in a sprinkle of salt. While the quinoa is cooking, prepare the carrots. 
2. Preheat the oven to 375F. Place the carrots onto a baking sheet with the oil and spices, then use your hands to mix until the carrots are coated. Cook for 10-15 minutes, or until they are softened and browned.
3. To serve, separate the kale between two dishes and add ½ cup quinoa and half the carrots. Top each with 2 Tbs tahini sauce and serve immediately. If you want to pack this for lunch, let the individual elements cool before packing them together in a sealed container. Kale may also be pre-dressed for a softer texture. Dressed salad will keep for a few days if using kale.

TAHINI VINAIGRETTE 

1. Place all of the ingredients into a small dish or jar and mix until fully combined. Keep leftovers in a sealed container in the refrigerator for up to three days.