Lemony Quinoa Kale Salad
A fresh and vibrant salad combining quinoa, kale, and a zesty dressing, perfect for any meal.
Ingredients
Salad Base
- 1 cup Quinoa Rinsed and cooked according to package instructions.
- 2 cups Kale Chopped.
- 1 can Chickpeas Crispy, preferably roasted.
- 1/2 cup Sun-dried tomatoes Chopped.
- 1/4 cup Sunflower seeds
- 1 cup Croutons Optional for added crunch.
Dressing
- 1/4 cup Lemon juice Freshly squeezed.
- 2 tbsp Maple syrup
- 1/4 cup Olive oil
- 1 tsp Salt To taste.
- 1 tsp Pepper To taste.
Instructions
Preparation
- Rinse and cook quinoa according to package instructions.
- In a large bowl, combine cooked quinoa, chopped kale, crispy chickpeas, sun-dried tomatoes, and sunflower seeds.
Making the Dressing
- In a small bowl, whisk together lemon juice, maple syrup, olive oil, salt, and pepper to make the vinaigrette.
Assembly
- Pour the dressing over the salad and toss to combine.
- Add croutons if desired and serve.
Notes
Serve chilled or at room temperature. Pairs well with grilled chicken or fish. Garnish with extra sunflower seeds or croutons for added texture. For the best results, use fresh kale and consider customizing ingredients with bell peppers or cucumbers.