This has been my “go-to” lunch lately. This Miso Sesame Kale Salad is so quick and easy to make while also never disappointing me with it’s incredible flavor! For a little extra protein or flavor, I also like to add baked tofu and miso-marinated mushrooms.

Ingredients:

• 1 cup chopped/shredded kale
• 1/4 cup quinoa
• 1/4 cup shredded carrots
• 1/4 cup finely chopped cucumber
• 1/4 cup shredded red cabbage
• 2 tbsp sliced almonds
• 1 tbsp sesame seeds
• 2 tbsp miso paste
• 2 tbsp pure maple syrup
• 1/4 tsp chili oil
• 1 tsp umami seasoning
• 1/2 tsp fresh garlic
• 1 tsp grated ginger
• 1 tsp soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp sesame oil
• 1 tsp PB fit

Instructions:

1. Bring 1/2 cup water and 1/4 cup quinoa to a boil. Once boiling, reduce to a simmer and cover with a lid. Cook for about 10 minutes or until quinoa is tender.
2. To make the dressing, combine miso paste, pure maple syrup, chili oil, umami seasoning, freshly grated garlic, grated ginger, soy sauce, rice wine vinegar, sesame oil, and PB fit powder. Stir well (or shake in a covered container).
3. In a large bowl, combine shredded kale, cooked quinoa, shredded carrots, chopped cucumber, and shredded red cabbage. Pour the dressing over top and toss to combine. Top salad with sliced almonds and sesame seeds. Enjoy!