Kale Quinoa

Salad Recipe

• Vegan (dairy-free, no eggs). • Gluten-free. • Ready in 20 minutes. • High in fiber. • Good for picnics & potlucks. • Healthy meal prep salad.

recipe features

– 1 cup uncooked quinoa, – 4–5 cups finely chopped kale  – 5 tbsp olive oil – 1/4 tsp salt – 1/4 tsp black pepper – 1/2 a red onion, diced – 1/4 cup dried cranberries – 1/4 cup pumpkin seeds (pepitas) – 1 carrot, peeled and diced – 2–3 tbsp finely chopped parsley – 3 tbsp lemon juice – 1/2 tsp lemon zest – 2 cloves garlic, crushed or grated – 1 tsp Dijon mustard

ingredients

Add quinoa a pot with 1.75 cup water Bring to a boil then reduce the heat, cover and lightly simmer for 15 minutes. Remove from heat and let stand 5 minutes. Remove the lid use a fork to fluff.

1

1

Remove the kale leaves from the stems and finely chop. Place the chopped kale a large mixing bowl and add 1 tbsp olive, salt and pepper. Massage well with hands for 2-3 minutes then let sit for 10-15 minutes.

2

2

Add all of the dressing ingredients to a small bowl or container and whisk together until smooth.

3

3

Finely chop the carrot and onion and add to the bowl with the kale along with the cooked quinoa, cranberries, pumpkin seeds and dressing. Toss to combine.

4

4

Serve right away with another squeeze of lemon juice and enjoy.

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