Kale and Quinoa Power Salad with Trikatu Dressing

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Filling and colorful, this hearty salad has it all: rich flavors, complementary textures, versatility, and abundant nutritious deliciousness. What better way to top it off and tie it all together than a power-packed, tasty dressing to match? Enter our ORGANIC INDIA Trikatu. A potent tri-herb formula made from Long Pepper, Black Pepper, and Ginger, Trikatu supplements have been used for thousands of years in Ayurvedic tradition, and are known to offer digestive support and balance, whole-system wellness benefits.

Loaded with protein, zinc, fiber, folate, a wealth of antioxidants and more, ancient grain quinoa has become a household staple. Here we’ve paired it with superfood kale and other nutrient-dense wonders such as sweet potatoes and pumpkin seeds. The beauty, though, is the invitation to modify according to whatever suits your mood—or simply needs cleared out from the fridge! This creamy dressing incorporating our ORGANIC INDIA Trikatu supplement welcomes all.

 We all know, not all dressings are created equal. In this simple vinaigrette, smooth, nutty tahini takes the place of oil and balances the peppery sharpness of the Trikatu and balsamic vinegar. The natural, zesty flavors pique the taste buds and prove that salads are anything but boring.  Enjoy!

Kale and Quinoa Power Salad with Trikatu Dressing

 Serves 4-6

 For the salad:

•  2 medium sweet potatoes, peeled and diced
•  1 Cup dry quinoa, rinsed
•  1 ¾ Cups low sodium vegetable broth (or water)
•  1 medium bunch kale, stemmed and chopped
•  Juice of 1 lemon
•  1 15-ounce can chickpeas, rinsed and drained (about 1 ½ Cups)
•  1 Cup cherry tomatoes, halved
•  ½ Cup pumpkin seeds

 For the trikatu dressing:

•  ¼ Cup tahini
•  2 Tablespoons balsamic vinegar
•  1 Tablespoon maple syrup
•  1 Teaspoon Dijon mustard
•  ½ Teaspoon garlic powder
•  1 Teaspoon Organic India Trikatu
•  3-4 Tablespoons cold water (more as needed)

Method:

1.  Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
2.  Lightly coat the sweet potatoes with cooking spray or drizzle with a little oil. Spread in a single layer on the baking sheet. Roast for 30 minutes, or until tender and just crisping on the outside, turning midway.
3.  Cook the quinoa: Place your rinsed quinoa in a medium saucepan with the broth or water. Bring to boil over medium high heat, cover, reduce heat and simmer on low for 15 minutes. Once done, from heat and let set, covered, for 10 minutes. Remove the lid and fluff with a fork.
4.  While the quinoa is cooking, massage the kale: place the chopped kale in a medium size bowl or on a chopping board, drizzle with the juice of one lemon and mix occasionally. This will help soften the kale a bit and reduce its bitterness.
5.  Prepare the dressing: In a bowl add everything except the water and mix with a fork or whisk to combine. Add the water a bit at a time until reaching desired consistency.
6.  *Alternatively, add all ingredients as noted above in a jar and shake to combine.
7.  Assemble the salad: Once the quinoa and sweet potatoes are prepared, combine in a large bowl with the prepped veggies and kale. Coat with the dressing before serving. Sprinkle with pumpkin seeds.

Feel free to use this Trikatu Dressing on any of your favorite salads! And don’t forget to top with these delicious homemade Turmeric Croutons for the ultimate Ayurvedic topping duo.