Quinoa Kale Salad
Healthy Quinoa Kale Salad is loaded with antioxidants, fiber, and heart-healthy fats. A budget-friendly, easy vegan dinner.
Servings: 4 people
Calories: 473kcal
Ingredients
- ¼ cup pepitas
- 2 tablespoons slivered almonds
- 2 tablespoons tamari
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon chili powder
Dressing:
- ¼ cup extra-virgin olive oil
- 2 garlic cloves finely minced or grated into dressing
- 1 tablespoon Dijon mustard
- 3 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon maple syrup optional
- Salt & freshly ground black pepper to taste
Salad:
- 3 cups chopped kale
- 1 cup cooked quinoa
- ⅔ cups pomegranate seeds or chopped apple, or blueberries
- 30 ounces chickpeas 2 (15-ounce cans), drained and rinsed
- ½ cup chopped parsley
- ½ medium avocado diced (optional)
Instructions
- Toast nuts & seeds: Transfer pepitas and almonds to a medium rimmed non-stick baking sheet. Toss with tamari, cumin, paprika, and chili powder. Bake at 350ºF for about 5 minutes, or until lightly toasted. Set aside.
- Make the dressing: Add the olive oil, garlic, Dijon, lemon juice, vinegar, and maple syrup to a medium jar. Cover and shake well until fully incorporated.
- Assemble salad: Transfer the kale to a large bowl. Add about one-third of the dressing. Massage the kale with the dressing until just wilted. Add the quinoa, pomegranate, chickpeas, parsley, pepitas, almonds, and avocado. Toss with the remaining dressing for serving.
Video
Notes
Substitute the nuts, seeds, chickpeas, and quinoa with different nuts/seeds, beans, or grains of choice.
- The pomegranate is optional.
Nutrition
Calories: 473kcal | Carbohydrates: 54g | Protein: 17g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Sodium: 359mg | Potassium: 733mg | Fiber: 14g | Sugar: 11g | Vitamin A: 2308IU | Vitamin C: 35mg | Calcium: 150mg | Iron: 6mg
