Kale Quinoa Salad & Lemon Dijon Dressing

Kale Quinoa Salad & Lemon Dijon Dressing - This recipe for kale and quinoa salad with lemon dijon dressing is the ideal way to eat more vegetables because it is so flavorful and simple to prepare. It's ideal for a straightforward vegan lunch or a fantastic dinner when coupled with lemon pepper salmon.

Most people don't immediately begin to drool when they picture a kale salad. Since I adore kale, I suppose I would laugh, but I believe I am in the minority on that one. You probably consider it monotonous, uninteresting, and dull.

But I'm going to use this recipe for kale and quinoa salad to disprove your assertion!

The kale serves as the salad's backbone, and there is also plenty of fluffy quinoa, toasty, spicy chickpeas, crunchy pumpkin seeds, and a flavorful east lemon dijon dressing. Don't skimp on the dressing because a decent salad depends on it.

In terms of the best variety of kale, I often use curly kale. Although dinosaur kale doesn't require the same amount of massaging as curly kale, I tend to stay away from it because of its stronger flavor.

Kale Quinoa Salad & Lemon Dijon Dressing Ingredients

Salad:

• 1 bunch curly kale
• ¾ cup uncooked quinoa
• ¼ cup pumpkin seeds
• ¼ cup sliced almonds

Chickpeas

• 1 can Chickpeas
• 2 tsp olive oil
• ½ tsp garlic powder
• ¼ tsp sea salt

Dressing

• ⅓ cup olive oil
• 2 tbsp honey
• 1 tsp minced garlic about 2 cloves
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 2 tbsp dijon mustard
• ¼ tsp sea salt or to taste
• Black pepper to taste

Instructions

1. Set the oven's temperature to 400 degrees.
2. Chickpeas should be drained, cleaned, and added to a bowl.
3. Garlic powder, salt, and olive oil are added, and they are combined by tossing.
4. Place on a parchment-lined baking sheet and bake for about 40 minutes, or until crisp.
5. Follow these directions to make the quinoa while the chickpeas are cooking.
6. De-stem the kale, wash it, and slice it into small pieces while the quinoa is cooking. To make it incredibly little, I like to use kitchen sheers. Add the chickpeas, quinoa, pumpkin seeds, and sliced almonds to a big bowl.
7. Simply combine all the ingredients in a small bowl and whisk to incorporate, or place in a salad dressing shaker.
8. Mix the salad and dressing together. Enjoy after adding more salt and pepper to taste.

Notes

• You should massage the kale thoroughly to make it easier to chew and consume. To make it simpler, I advise using lemon juice!
• This dish keeps for two to three days in the refrigerator after being cooked. If you store the dressing separately, it will last longer because it won't become soggy over time. The dressing can be kept for 5-7 days on its own.
• Salads are wonderful because you can pretty much put anything to them and they'll probably still taste fine. I adore sweet potatoes, different nuts, fish if you're not keeping it vegan, pomegranate, cranberries, whatever you like in this specific recipe!