Kale-Quinoa Salad


I've found that I love quinoa in salads.  It feels light, accepts the flavor of dressing very well, and partners deliciously with just about anything.  This salad is very flexible.  Don't have chickpeas?  Leave them out or substitute with a bean.  Don't have dried cranberries?  Omit those too or substitute with dried apples, pineapple or mango (sulfate free, of course).  Use your favorite dressing in place of the vinaigrette if you choose, or, if you have a honey-balsamic blend on hand, it's delicious with 1 Tablespoon dijon blended in as the vinaigrette.

This is a super easy salad packed full of goodness!



Kale-Quinoa Salad
source: lightly adapted from a recipe by Oh She Glows
Salad:
1 cup uncooked quinoa, rinsed well
1 1/2 cups water
1 (14 oz.) can chickpeas, drained and rinsed (reserve liquid for another recipe or as an egg substitute), or 1 1/2 cups cooked chickpeas
3 cups Lacinto Kale, ribs removed and finely chopped
1 medium carrot, grated
1/2 cups chopped green onion
1/2 cup fresh parsley leaves, finely chopped
1/2 cup fresh cilantro, finely chopped (optional)
1/2 cup dried cranberries or cherries (see note above)
1/4 cup sunflower seeds
1/4 cup hemp hearts (optional)

Red Wine Vinaigrette:
1/4 cup red wine vinegar
2 teaspoons dijon mustard
1 large clove garlic, minced
1/4 teaspoon fine sea salt
1/4 cup olive oil
1 teaspoon pure maple syrup
Zest of 1 medium lemon

For the salad:
In a medium pan, combine the rinsed quinoa and the water with a pinch of salt over high heat.  Bring to a boil.  Stir, reduce heat to low, cover and simmer 13 to 16 minutes, until the water is fully absorbed and the quinoa is fluffy.  Remove from heat, uncover, and fluff with fork.  Set aside to cool.

In a large mixing bowl, combine the chickpeas, kale, grated carrot, green onions, parsley, cilantro, dried cranberries, sunflower seeds and hemp hearts.

For the dressing;
In a small bowl, whisk together the vinegar, dijon, garlic and sea salt.  Slowly whisk in the oil.  Whisk in the maple syrup and lemon zest.  Set aside.

Add the cooked quinoa to the bowl of veggies.  Pour all of the dressing over the quinoa and toss well to combine.  Add additional salt and/or pepper, as desired.

Refrigerate in an airtight container 3 to 5 days.

1 comment:

daisy gurl said...

Looks delicious. My boy and I love quinoa. It's so versatile!