Coconut Quinoa Coleslaw

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serves 6 as a main/ 8 as a side
recipe slightly adapted from Naturally Nourished

for the quinoa:

• 1/2 cup quinoa
• 1 cup of water
• 1/4 teaspoon kosher salt

for the minty tahini dressing:

• 1/2 cup tahini
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 3/4 cup water
• 1 cup (packed) mint leaves

for the coleslaw

• 2 cups shredded red cabbage
• 2 cups shredded green cabbage
• 2 cups shredded kale
• 3 medium carrots, julienned
• 1 red bell pepper, julienned
• 1/4 cup fresh lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon kosher
• 1 cup unsweetened, desiccated coconut

Make the Quinoa:

Rinse the quinoa well. In a small saucepan, combine the quinoa, water, and salt. Bring to a boil, reduce the heat to low, and cook, covered until all the water has been absorbed and the quinoa grains are tender, about 20 minutes. Fluff with a fork.

Make the dressing:

In a blender, combine the tahini, lime juice, olive oil, maple syruip, water, salt and mint leaves; blend on high until smooth and creamy, Season with more salt as needed. Set aside.

In a large bowl, combine the cabbages, kale, carrots, and bell pepper.

In a small bowl, whisk the lemon juice, olive oil, and salt together and pour over the vegetables. Toss well and lightly massage the liquid into the kale and cabbage, then let marinate for 5 to 10 minutes.

Preheat a dry skillet over medium heat. When hot, toast the coconut, stirring often, until golden brown and fragrant, 2 to 3 minutes. Immediately remove pan from heat and set aside.

Finish the salad:

Add the quinoa and coconut to the vegetable bowl. Toss well to combine. When ready to serve, dish out portions and allow guest to pour the dressing on their salads.