Protein-Packed Quinoa & Kale Salad
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Recipe Intro From cookingforpeanuts
Forget sad salads, try this Protein-Packed Quinoa & Kale Salad. A bed of chopped kale is topped with quinoa, chickpeas, and a savory homemade granola. Make this for an easy weekday lunch recipe or for a high-protein vegetarian dinner.
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ingredients
Toppings
- 1/3 cup pepitas
- 1/3 cup slivered almonds
- 2 tablespoons tamari
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder
ingredients
Dressing
- 2/3 cup extra-virgin olive oil
- 2 cloves of garlic, finely minced or grated
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 2 teaspoons maple syrup
ingredients
Salad
- 3 cups chopped kale
- 1 1/2 cups cooked quinoa
- 2/3 cup pomegranate seeds, chopped apple, or blueberries
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1/3 cup chopped parsley
Method
Step 1
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 7 minutes, or until lightly toasted. Set aside.
Step 2
Add the olive oil, garlic, Dijon, lemon juice, vinegar, and maple syrup to a medium jar. Cover and shake well until fully incorporated.
Step 3
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, and avocado. Toss with the remaining dressing for serving.