Kale & Quinoa Salad
Kale & Quinoa Salad
Sometimes you just crave a yummy fresh salad and this definitely fits that bill. Kale and quinoa are the simple ingredients that form the base of this salad. While it’s delicious as is, everything else can be adjusted to suit your mood or what you have.
Get creative; sub the garbanzo beans for lentils, change up the veggies and add things like vegan feta and fresh seasonal fruits like peaches or watermelon in the Summer and apples or pears in the Fall / Winter. It’s dressed with fresh lime juice, olive oil, salt & pepper but I’ve also included a yummy vinaigrette if you like a little more dressing on your salad.
Serves 4
Ingredients
6 cups (130g) Kale chopped
15.5 oz (439g) Garbanzo Beans, rinsed
1 1/2 cups (250g) cooked Quinoa
1/2 small Cucumber (130g) seeds removed and sliced into half moons
2 oz (56g) Pumpkin Seeds (I use Go Raw Sprouted)
1/2 cup (30g) Red Onion chopped
1/2 cup (20g) Beet Micro Greens
Salt & Pepper to taste
3 Tbsp (45ml) Olive Oil
Juice of a Lime
Note:
Using bagged kale is a great time saver. It’s pre-washed and already chopped. You still may have to remove some hard stems though.
Simple Vinaigrette
Juice of a Lime
2 Tbsp (30ml) of good Olive Oil
2 Tbsp (30g) Dijon Mustard
1 Tbsp (15g) Vegan Honey or Maple Syrup
Salt & Pepper to taste
Mix all of the ingredients together except the olive oil. Once everything is well combined add the oil while whisking until the dressing emulsifies or comes together.
Directions
1. Wash and chop your kale. Remove any hard stems and then add it to a large bowl. Add about 1 Tbsp of the oil and then lime juice to the kale and then give it a good massage! Squeeze the leaves and move them around in your hands. This helps break down and soften the leaves, making them less chewy.
2. Season with salt & pepper and then add in the cooked quinoa, garbanzo beans, pumpkin seeds, cucumber, red onions and beet micro greens. Add the remaining olive oil and give it a good toss.
3. Serve as a lunch salad or as a side to dinner.
