This Kale Quinoa Salad is a delicious, healthy vegan salad recipe perfect for light lunches, healthy meals or as a barbecue side dish.
Why You’ll Love This Recipe
You will love the balance of crunchy kale and sweet n’ sour Asian Almond butter dressing.
This easy detox salad will suit any diet. It is:
How To Make Kale Quinoa Salad
This salad takes less than 15 minutes to make. It takes a few ingredients, but nothing out of this world!
- Kale – pick organic curly kale, washed, drained, and roughly chopped. To remove the leaves from the kale, hold the base of the stem with one hand and use the other hand to peel the leaves by running it from the base to the other extremity. You can also use a knife to remove the stem.
- Quinoa – it brings protein and makes this recipe so fulfilling.
- Chickpeas – Drained and rinsed. To make the chickpea more digestible, I recommend removing the skin of the chickpeas. Do it by placing them on a clean towel and rolling them. The skin will fall pretty quickly.
- Almonds – you can use raw or roasted almonds. Whole or slivered.
- Almond Butter – almond butter brings a delicious taste to the dressing.
- Apple Cider Vinegar – this brings some acidity to the dressing, balancing the sweetness of the fruits.
- Tamari Sauce
- Maple Syrup – you can pick either sugar-free maple syrup, classic maple syrup, or even coconut nectar.
- Chili Flakes – adjust to your favorite level of spiciness.
- Apple – apples make this salad so refreshing.
- Raspberries – fresh, or frozen. You can also use dried cranberries.
Making The Salad
Start by trimming the kale. Use your hands or a knife to remove the stem. The stem is not easy to digest so it’s better to discard it.
Wash it and drain it thoroughly.
Cook the quinoa following the instructions – some brands cook faster than others, so it’s better to read and follow.
Drain the chickpeas and remove their skin by placing them between two clean kitchen towels and rubbing them against each other.
The skin of the chickpeas will fall off and they will become much more digestable.
Prepare the dressing or any of the other dressing options below and toss all the ingredients together in a large mixing bowl.
You can change the taste of this kale salad by adding other toppings. Here are a few suggestions:
- Olive Oil
- Nuts like peanuts, pecan nuts, or crushed macadamia nuts
- Onions – sliced red onions or cooked shallots
- A drizzle of lemon juice
- Salt and Pepper
- Cheese like goat cheese, feta cheese, or sliced camembert or brie.
Serving The Kale Quinoa Salad
This salad is perfect as a side dish to a summer barbecue.
If you want to change the dressing, there are many others that you can use:
- Avocado Ranch Dressing
- Keto Italian Dressing Recipe
- Red Wine Vinegar Dressing
- Avocado Salad Dressing
- Thousand Island Dressing Recipe
- Ranch Salad Dressing
This recipe can be stored for up to 24 hours in an airtight container in the fridge.
If you want to make it ahead of lunch, I recommend storing the dressing separately and combining the salad just before serving it.
Enjoy this Kale Quinoa Salad and leave me a comment if you want to connect with me!
Kale Quinoa Salad
Posted In:Dairy freeGluten freeVeganAlmond ButterAlmondsKaleQuinoaRaspberryNo-BakeDairy-FreeEgg-FreeGluten-FreePaleoVeganVegetarianLunchSide DishEasyUnder 20 Minutes
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