Quinoa Kale Salad with Crunchy Chick Peas and Lemon Dressing Drizzle

feta cheese

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu is lower in calories and dairy-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more cost-effective for dressings.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Maple syrup can be cheaper depending on the brand.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Brown rice is often less expensive than quinoa.

Turn the heat on high and add 2 cups of water to a pot.

Add 1 cup of organic whole kernel quinoa to the pot and stir to coat with water.

Once the water starts boiling, put a lid on the pot, turn the heat to low, and let it sit for 30 minutes.

While the quinoa is cooking, prepare the dressing by juicing about 3 lemons to aim for a half cup of juice.

Add 2 tablespoons of olive oil, 1/2 teaspoon of sugar, 1/4 teaspoon of salt, and a few cracks of black pepper to the lemon juice and mix well.

Taste the dressing and adjust as needed.

After 30 minutes, remove the quinoa from heat and cool it quickly by spreading it on a large plate to prevent wilting the kale.

Peel a carrot and use a peeler to shred it into thin strips for the salad.

Chop some fresh mint to add to the salad (optional).

Assemble the salad by placing kale in a bowl, adding the cooled quinoa, shredded carrots, mint, and topping with crunchy chickpeas.

Drizzle the lemon dressing over the assembled salad before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens