Kale Quinoa Salad
This colorful kale quinoa salad is full of healthy ingredients and tastes incredible! Meal prep this easy plant-based lunch idea for meals all week.
- 1 c dry quinoa ((3 cups cooked))
- 1 bunch Tuscan kale (also listed as Lacinato kale, dinosaur kale or cavolo nero)
- 1 15oz can chickpeas
- 1/4 c finely chopped shallot (or red or green onion)
- 1 ea bell pepper
- 2 ea carrots
- 1/4 c olive oil
- 1/3 c apple cider vinegar
- 1 Tbsp Dijon mustard
- 1 small pinch curry powder, to taste (*A small pinch adds complexity without the flavor of curry in the salad.)
- 1 large garlic clove (peeled & grated)
- 1/2 tsp salt & pepper, to taste
- **Optional add-ins: Parmesan cheese, chopped almonds or other nuts, dried cherries, cranberries or raisins, chopped apples, chopped cucumber, etc.
Make the Quinoa
Go to Stovetop Quinoa or Instant Pot Quinoa. Make it in advance OR if serving immediately, bring the quinoa to room temperature: spread it in a single layer on a baking sheet and freeze it for 2 to 3 minutes until it cools.
Prep the kale
Chop the kale. Sprinkle the kale with 1 pinch kosher salt. Coat your hands with a few drops of olive oil and massage the kale leaves for 2 to 3 minutes until all pieces are tender.
Prep the other veggies
Finely chop the onion or shallot. Dice the pepper. Peel and dice the carrots.
Mix the dressing
In a medium bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, curry powder, and grated garlic.
Mix the salad
Mix the quinoa and vegetables together with the dressing and the 1/2 teaspoon kosher salt and fresh ground pepper. Add more kosher saltto taste. Stores up to 3 days refrigerated (you may need to add a pinch of salt before serving since it looses saltiness over time).
- With seafood. Try it with garlic shrimp, baked shrimp, broiled shrimp, or oven baked salmon as a healthy, easy side dish.
- With pasta. Fill out a dinner by serving with an easy pasta like vegan fettucine alfredo or pasta primavera.
- With soup. It would be great with creamy broccoli soup or loaded potato soup to make it into a healthy meal.
Serves 6