Cooked - Rainbow Quinoa Salad With Kale And Chickpeas

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Rainbow Quinoa Salad With Kale And Chickpeas

1.0

1 cup uncooked rainbow or regular quinoa, or 3 cups cooked quinoa

1 can chickpeas, drained and rinsed

3 cups packed stemmed lacinato kale, finely chopped

1 ½ cups shredded carrots

½ cup chopped green onion

½ cup fresh parsley leaves, finely chopped

¼ cup oil-packed sun-dried tomatoes, drained and finely chopped

¼ cup red wine vinegar

2 tsp dijon mustard

1 large clove garlic, minced

¼ cup extra-virgin olive oil

½ tsp fine sea salt

Freshly ground black pepper, to taste

1 tsp pure maple syrup

Zest of 1 medium lemon

Fine sea salt and freshly ground black pepper

¼ cup plus 2 tbsp toasted pumpkin seeds (pepitas)

1 tbsp hemp hearts

Prepare quinoa or freekeh according to package directions.
Meanwhile, place the chickpeas in an extra large bowl. Add the kale, carrots, green onion, parsley and sun-dried tomatoes.
In a smaller bowl, whisk together the vinegar, dijon mustard, and garlic. While whisking, slowly stream in the oil. Whisk in the salt, pepper, maple syrup, and lemon zest, adjust to taste if desired.
Add the cooked quinoa or freekeh to the bowl along with the veggies. Pour on all the dressing and toss well to combine. Season generously with salt and pepper. Sprinkle with the seeds and serve. Store any leftovers in the fridge for 3-5 days.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 127 weeks ago

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