Fresh Corn, Kale & Quinoa Salad with Tahini Dressing

cookwithmanali.com

INFPgirl

2 cups chopped kale massaged

1 cup cooked quinoa

1 cup cherry tomatoes halved

½ cup red pepper chopped

½ cup red onion chopped

2 ears corn husked and boiled

10 to 12 grapes cut in half

¼ to ⅓ cup walnuts toasted & chopped

⅓ cup parsley chopped, I use curly parsley

subheading: Dressing:

¼ cup olive oil extra-virgin

¼ cup tahini

2 cloves garlic grated

3 tablespoons lemon juice

1 & ½ teaspoon dijon mustard

2 teaspoons maple syrup

1 tablespoon red wine vinegar

½ teaspoon cumin powder

¼ + ⅛ teaspoon salt or to taste

black pepper to taste

2 to 3 tablespoons water 30 to 45 ml

Directions at cookwithmanali.com

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