Warm Kale & Quinoa Salad
This warm kale & quinoa salad is so dang nutritious and a tasty, balanced meal to add to your rotation. Sautéing the kale with other veggies like carrots and bell pepper makes all the difference, as it breaks down the tough plant fibers that can make kale difficult to digest for some! It is the perfect fall dinner.
Ingredients
1 tbsp olive oil
1 bunch of kale, de-ribbed and de-stemmed, torn into pieces
2 cups of cooked quinoa (from about 3/4 cup uncooked) - you could also sub for farro if preferred
1 bell pepper, de-seeded and thinly sliced
2-3 carrots (depending on size), thinly sliced
1/2 cup fresh cilantro, plus more for topping
1/2 cup slivered almonds
Sliced avocado and grilled chicken to serve (optional)
Tahini Dressing
¼ cup runny tahini
juice of 1 lemon
2 tablespoons extra virgin olive oil
2 tablespoons water, more to thin if needed
1 small garlic clove, pressed or grated (or sub for 1/2 tsp garlic powder)
¼ teaspoon salt
¼ teaspoon pepper
Crispy Chickpeas
1 can of chickpeas
1 tbsp olive oil
1 tsp salt
1 tsp smoked paprika
1 tsp ground cumin
Directions
Make the dressing by whisking all of the ingredients together. Adjust seasonings to taste. Store any extras in a jar in the fridge.
To make the crispy chickpeas, rinse and drain chickpeas, then dry them completely. Place chickpeas on a parchment-lined baking sheet. Drizzle with olive oil and salt. Bake at 425 degrees for 20-25 minutes, stirring a couple of times, until golden and crispy. While warm, toss in paprika and cumin.
To make the salad, add olive oil to a large skillet over medium heat.
Add kale, carrots, peppers, and a pinch of salt and pepper. Cook for ~5 minutes, until veggies are beginning to soften.
Add cooked quinoa, slivered almonds and cilantro. Cook for another 2-3 minutes, until quinoa is warmed through.
Toss the salad in the tahini dressing.
Top with your crispy chickpeas, cilantro, sliced avocado, and additional protein like grilled chicken if desired. Enjoy!
