Kale Quinoa Salad

Healthy, easy, and plant-based: what more could you want in a meal? Oh, lots of protein, super foods, and a touch of sweet you say? Not a problem! We got all of that too!

Please please make this salad because you will never look at kale and quinoa (the fad super foods of our generation IMHO) the same, it’s so delicious. The vinaigrette is simple and flavorful, and the almonds and cranberries give texture and sweetness that is divine.

You do not need to be able to cook fancy stuff to eat delicious and healthy food. This is the proof!!

1 cup tri-color quinoa (regular or red quinoa work fine as well)
3 cups chopped kale
1 can chickpeas
1/3 cup sliced almonds
1/2 cup dried cranberries
1/4 cup chopped parsley, optional
juice of 1 lemon
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1/2 tsp salt, plus more to taste
1 Tbsp dijon mustard

In a small saucepan, bring 2 cups of water and quinoa to a boil. Reduce heat to simmer and cover for 15 minutes. Let simmer until the water is fully absorbed and the quinoa is fluffy. Set aside and let cool to room temperature. Meanwhile, whisk together the lemon juice, olive oil, balsamic vinegar, salt, and dijon mustard. In a large bowl, toss together chopped kale, chickpeas, almonds, cranberries, parsley, and cooked quinoa. Pour dressing over the salad and toss to evenly coat. Serve immediately or refrigerate until ready to serve.

Serves 4

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