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About the Recipe
A protein-packed salad featuring quinoa, kale, and roasted carrots. Pair with shredded chicken or crispy tofu for added protein and balance.

Ingredients
1 cup cooked quinoa
1 chicken breast, roasted and shredded (or 1 cup crispy tofu)
3 large carrots, peeled and sliced lengthwise
Avocado
2 handfuls of kale, stems removed
1 tbsp olive oil
1 tsp ground coriander
1 tbsp tahini
1 tbsp apple cider vinegar
1 tbsp sunflower seeds
Preparation
Roast carrots in olive oil and ground coriander at 200°C for 25 minutes.
Massage kale with apple cider vinegar and a pinch of salt until softened.
Mix quinoa, roasted carrots, kale, and protein. Drizzle with tahini and top with sunflower seeds.
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