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Kale Quinoa Salad

Kale quinoa salad
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4 from 4 reviews

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.

Ingredients

Scale
  • 1 cup dry quinoa (3 cups cooked)
  • 1 bunch Tuscan kale (also labeled as Lacinato kale, dinosaur kale, or cavolo nero)
  • 15-ounce can chickpeas, drained and rinsed
  • 1/4 cup finely chopped shallot (or red onion or green onion)
  • 1 bell pepper
  • 2 carrots
  • 1/4 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 small pinch curry powder*
  • 1 large garlic clove, peeled and grated
  • 1/2 teaspoon kosher salt plus fresh ground black pepper to taste**

Instructions

  1. 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.
  2. 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.
  3. Prep the other veggies: Finely chop the onion or shallot. Dice the pepper. Peel and dice the carrots.
  4. Mix the dressing: In a medium bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, curry powder, and grated garlic.
  5. Mix the salad: Mix the quinoa, chickpeas, and vegetables together with the dressing and the 1/2 teaspoon kosher salt and fresh ground pepper. Add more kosher salt to taste. Stores up to 3 days refrigerated (you may need to add a pinch of salt before serving since it looses saltiness over time).

Notes

*A small pinch adds complexity without the flavor of curry in the salad.

**Optional add-ins: Parmesan cheese, chopped almonds or other nuts, dried cherries, cranberries or raisins, chopped apples, chopped cucumber, etc.

Find it online: https://www.acouplecooks.com/kale-quinoa-salad/