Kale and Quinoa Salad Recipe
Savor the delicious kale and quinoa salad, packed with protein, fiber, and bold flavors, for a satisfying meal. It's gluten-free and vegan.
Servings: 3
Calories: 235kcal
Ingredients
- 1 ½ cups cooked quinoa
- 1 batch roasted chickpeas
- 1 batch spicy chipotle cream sauce
- 4 cups chopped kale curly kale recommended
- ½ cup diced scallions about 3 large green onions
- 1 cup sliced celery about 2 large stalks
- 1 cup shredded carrots
- ½ lemon optional
- Salt to taste
- Optional add-ons: raisins pumpkin seeds, or hemp seeds
Instructions
- Make Ahead: Prepare the roasted chickpeas, cooked quinoa, and spicy chipotle cream sauce according to recipe instructions. Set them aside.
- Place the chopped kale in a large mixing bowl. Massage it with clean hands for 1-2 minutes until it softens. This helps break down its tough fibers and improves the texture.
- Add the cooked and cooled quinoa, sliced celery, shredded carrots, diced scallions, and roasted chickpeas to the bowl with the kale.
- Drizzle the spicy chipotle cream sauce over the salad and toss until everything is well coated. Add optional toppings, if using.
- Serve immediately or let it chill in the refrigerator for 30 minutes to allow the flavors to meld. Enjoy it fresh as a main course or a side dish!
Notes
- Massage the Kale: This helps to "tenderize" it.
- Toppings: Optional, but we recommend adding raisins and some pumpkin seeds. It's very tasty!
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 235kcal | Carbohydrates: 36g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 103mg | Potassium: 660mg | Fiber: 7g | Sugar: 8g | Vitamin A: 10262IU | Vitamin C: 43mg | Calcium: 142mg | Iron: 3mg
