Kale & Quinoa Salad with Lemon Dijon Dressing
by: claire cary
Packed with flavor and so easy to make this kale and quinoa salad and lemon dijon dressing recipe is the best way to get your veggies in! Perfect for a light lunch or a side dish for a party.
Ingredients
Salad:
- 1 bunch curly kale
- ¾ cup uncooked quinoa
- ¼ cup pumpkin seeds
- ¼ cup sliced almonds
Chickpeas:
- 1 can Chickpeas
- 2 teaspoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
Dressing:
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Drain and rinse the chickpeas and to a bowl.
- Add in the olive oil, garlic powder and salt and toss to combine
- Transfer to a baking sheet lined with parchment paper and bake for about 40 minutes or until crispy.
- As the chickpeas cook, prepare the quinoa following these instructions.
- While the quinoa is cooking, de-stem the kale, wash, and chop finely. I like to use kitchen sheers to get it really small. Add to a large bowl along with the chickpeas, quinoa, pumpkin seeds and sliced almonds.
- To make the dressing, simply whisk all ingredients together in a small bowl or add to a salad dressing shaker and shake to combine.
- Toss the dressing with the salad. Top with additional salt and pepper if desired and enjoy!
Notes
To make the kale easiest to chew and eat, you'll want to massage it well. I suggest using lemon juice to make it easier!
Once prepared, this recipe will keep in the fridge for 2-3 days. It will keep for longer if you store the dressing separately, otherwise it will get soggy over time. The dressing by itself will keep for 5-7 days.
The beauty of salads is that you can really add whatever you like to them and they'll probably still taste good. In this particular recipe, I love sweet potato, other nuts, salmon if you're not keeping it vegan, pomegranate, cranberries, whatever you like!
Serving: 1bowl / Calories: 342kcal / Carbohydrates: 32g / Protein: 9g / Fat: 22g / Saturated Fat: 2g / Potassium: 300mg / Fiber: 3g / Sugar: 7g
