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quinoa kale salad

Crispy Quinoa Kale Salad

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Serves: 4 servings
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

Ingredients

  • 1/2 cup dry quinoa
  • 1 cup water or vegetable broth
  • 1 can chickpeas, 15 oz
  • 1 bunch tuscan kale, about 3-4 cups chopped
  • 1/3 cup pumpkin seeds
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp turmeric
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika

Lemon Tahini Dressing

  • 1/4 cup tahini
  • 3 tbsp water
  • 1 tsp olive oil
  • Juice from 1 lemon
  • 1/8 tsp cumin
  • 1/8 tsp smoked paprika
  • Salt, to taste

Directions

  1. Preheat the oven to 400 F.
  2. Add the quinoa to a pot with the cup of water and bring to a boil. Once boiling, reduce flame to simmer and let cook for about 10-12 minutes until all of the liquid is absorbed. Fluff with a fork once ready.
  3. Add the cooked quinoa to a baking sheet with the drained chickpeas. Toss together with the 2 tbsp of olive oil, salt, turmeric, garlic powder and smoked paprika.
  4. Bake for about 25-30 minutes on the top rack, tossing halfway through.
  5. Chop the kale and add it to a large salad bowl. I like to massage it with a little olive oil until soft.
  6. Top the kale with the crispy chickpeas, quinoa and pumpkin seeds.
  7. Prepare the tahini dressing by blending all of the ingredients together. If the dressing is too thin, add 1 more tbsp of tahini. If it's too thick, add more water by the tbsp.
  8. Pour the dressing over the salad and mix well. I like to top mine with parmesan or feta cheese.
  9. Leftovers will keep in the fridge for up to 4 days.