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Chanterelle Mushroom and Kale Salad with Lime-Tahinie Sauce
Ingredients
  • ½ lb chanterelle mushrooms (or mushrooms of choice) finely chopped
  • 1 bunch of kale, touch stems removed and finely chopped
  • 1 yellow onion, diced
  • 3 cloves of garlic, minced
  • ½ cup quinoa
  • 1 small delecata squash, seeds removed and sliced into ½ inch rounds or half moons (you can leave the skin on it's edible and delicious!)
  • grapeseed oil for cooking (or any oil you prefer)
  • Fresh parsley for garnish
  • subheading: For the Lime-Tahini Sauce:
  • ¼ cup tahini paste
  • 1 TBS low sodium tamari
  • 2 TBS lime juice
  • 1 clove of garlic, minced
  • 1 tsp honey or pure maple syrup
  • dash of crushed red pepper flakes
  • ¼ cup water
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