Fresh Healthy Kale Quinoa Salad

Ingredients

• 1 cup quinoa, rinsed thoroughly
• 2 cups water or vegetable broth
• 4 cups fresh kale, chopped
• 1 bell pepper, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/2 cup carrots, grated
• 1/2 cup chickpeas, drained and rinsed
• 1/4 cup sunflower seeds or nuts of choice
• 1/4 cup olive oil, extra virgin
• 2 tablespoons fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or agave syrup (optional)
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and let it cool completely.
2. While the quinoa is cooking, place the chopped kale in a large mixing bowl. Drizzle with olive oil and a pinch of salt. Massage the kale with your hands for 2-3 minutes until it becomes tender.
3. Add the diced bell pepper, cucumber, cherry tomatoes, red onion, grated carrots, and chickpeas to the bowl with the kale. Mix gently to combine.
4. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey (if using), salt, and pepper until well emulsified.
5. Add the cooled quinoa to the bowl with the vegetables and kale. Pour the dressing over the salad and toss gently until well coated.
6. Sprinkle the sunflower seeds or your choice of nuts on top for added texture and flavor.
7. You can serve immediately or let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.

Nutrition