Recipe: Kale & Quinoa Salad with Smokey Mediterranean Dressing (Plant-Based, Vegan, Oil-Free)

feta cheese

🥗Healthier: tofu feta

💰Cheaper: ricotta cheese

Tofu feta is lower in calories and dairy-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

Chop dinosaur kale into small pieces and massage it to soften.

Cook quinoa according to package instructions, using about 1/2 cup for the salad.

Drain and rinse canned garbanzo beans, or cook them in an Instant Pot if preferred.

Chop red onion, either thinly slice or finely dice as desired.

Add peppercinis to the salad, rinsing them to reduce salt if desired.

Include julienne sun-dried tomatoes, preferably dry-packed with no oil.

Add a couple tablespoons of kalamata olives for flavor, if desired.

Press and slice tofu, then grill it using a griddler until cooked.

Arrange the salad ingredients nicely in a bowl, adding extra kale for presentation.

Top the salad with smoky Mediterranean dressing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens