Vegan Kale and Quinoa Salad
Vegan Kale and Quinoa Salad-Looking for a delicious and nutritious meal that’s packed with plant-based goodness? Look no further than this vibrant Vegan Kale and Quinoa Salad!
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Are you ready to dive into a world of vibrant flavors and wholesome ingredients? Look no further than this delightful Vegan Kale and Quinoa Salad. Bursting with nourishing goodness, this salad is a true celebration of plant-based eating. Packed with nutrient-rich kale, protein-packed quinoa, and an array of colorful veggies, it’s a dish that will leave you feeling satisfied and energized.
Whether you’re a committed vegan or simply looking to incorporate more plant-based meals into your diet, this recipe is a must-try. Get ready to indulge your taste buds and nourish your body with every delightful bite.
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Vegan Kale and Quinoa Salad
Ingredients needed:
approximately 12 oz kale (de-stemmed and chopped)
3/4 cup quinoa, dry
1 can chickpeas
1/4 cup slivered almonds
1-2 tbsp olive oil
For the Dijon Lemon dressing:
1/4 cup olive oil
2 tbsp maple syrup
1 clove garlic, minced
juice from 1 lemon
1 tbsp apple cider vinegar
1 tbsp Dijon mustard
salt and pepper
Directions:
Cook the quinoa:
Rinse the quinoa: Place the quinoa in a fine-mesh sieve or strainer and rinse it under cold water for a minute or two. In a saucepan, combine the rinsed quinoa and water. Bring to a boil: Place the saucepan over medium-high heat and bring the quinoa to a boil.
Reduce heat and simmer: Once the liquid starts boiling, reduce the heat to low and cover the saucepan with a lid. Allow the quinoa to simmer for about 15-20 minutes, or until all the liquid is absorbed. Fluff with a fork: After the resting time, remove the lid and fluff the quinoa with a fork. Gently separate the grains to ensure they’re not clumped together.
While the quinoa is cooking, roast the chickpeas. Preheat the oven to 400°F. Drain and rinse the chickpeas.
Toss the chickpeas with oil and salt and pepper: Place the chickpeas in a bowl and drizzle them with 1-2 tablespoons of olive oil. Add salt and pepper.
Spread on a baking sheet lined with parchment paper. Spread the seasoned chickpeas in a single layer on the baking sheet. Make sure they’re evenly spaced and not crowded to ensure proper roasting.
Roast in the oven: Place the baking sheet in the preheated oven and roast the chickpeas for about 20-30 minutes. Stir or shake the pan every 10 minutes to ensure even browning. The chickpeas are done when they are golden brown and crispy. Keep an eye on them during the last few minutes to prevent burning.
Add the cooked quinoa and roasted chickpeas to a large bowl. add the de-stemmed and chopped kale and the slivered almonds. Stir to combine.
In a small bowl, add the Dijon Lemon dressing ingredients together and whisk to combine. Dress the salad and enjoy!
Vegan Kale and Quinoa Salad
Ingredients
- approximately 12 oz kale (de-stemmed and chopped)
- 3/4 cup quinoa, dry
- 1 can chickpeas
- 1/4 cup slivered almonds
- 1-2 tbsp olive oil
For the Dijon Lemon Dressing
- 1/4 cup olive oil
- 2 tbsp maple syrup
- 1 clove garlic, minced
- juice from 1 lemon
- 1 tbsp Apple cider vinegar
- 1 tbsp Dijon mustard
- salt and pepper
Instructions
Cook the quinoa
- Rinse the quinoa: Place the quinoa in a fine-mesh sieve or strainer and rinse it under cold water for a minute or two. In a saucepan, combine the rinsed quinoa and water. Bring to a boil: Place the saucepan over medium-high heat and bring the quinoa to a boil.
- Reduce heat and simmer: Once the liquid starts boiling, reduce the heat to low and cover the saucepan with a lid. Allow the quinoa to simmer for about 15-20 minutes, or until all the liquid is absorbed. Fluff with a fork: After the resting time, remove the lid and fluff the quinoa with a fork. Gently separate the grains to ensure they're not clumped together.
Roast the chickpeas
- Preheat the oven to 400°F. Drain and rinse the chickpeas. Toss the chickpeas with oil and salt and pepper: Place the chickpeas in a bowl and drizzle them with 1-2 tablespoons of olive oil. Add salt and pepper.
- Spread on a baking sheet lined with parchment paper. Spread the seasoned chickpeas in a single layer on the baking sheet. Make sure they're evenly spaced and not crowded to ensure proper roasting.Roast in the oven: Place the baking sheet in the preheated oven and roast the chickpeas for about 20-30 minutes. Stir or shake the pan every 10 minutes to ensure even browning. The chickpeas are done when they are golden brown and crispy. Keep an eye on them during the last few minutes to prevent burning.
Prepare the salad
- Add the cooked quinoa and roasted chickpeas to a large bowl. add the de-stemmed and chopped kale and the slivered almonds. Stir to combine.
For the Dijon Lemon dressing
- In a small bowl, add the Dijon Lemon dressing ingredients together and whisk to combine. Dress the salad and enjoy!
This Vegan Kale and Quinoa Salad is a testament to the incredible flavors and health benefits that a plant-based lifestyle has to offer. By combining nutrient-dense kale, protein-packed quinoa, and an assortment of vibrant veggies, this salad provides a balanced and satisfying meal that will leave you feeling nourished and revitalized.
Whether you enjoy it as a light lunch, a refreshing side dish, or a hearty dinner, this recipe is sure to please both your taste buds and your body. So, grab a bowl, embrace the power of plants, and savor each mouthwatering bite of this wholesome salad. Your health and the planet will thank you!
Looking for more easy vegan recipes like these Easy Baked Vegan Falafels?
Vegan Southwestern Quinoa Salad
Vegan Roasted Delicata Squash Salad
Fast and Easy Vegan Avocado Salad with Tahini Dressing
Did you try this recipe? I’d love to see the results! If you enjoyed making these Easy Baked Vegan Falafels, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy cooking!
