Quinoa Kale Salad with Lemon Dressing
Courtesy of Kerrie Kelly
6
15 minutes
13 minutes
Salad
Meet our favorite summer to fall salad! This Quinoa Kale Salad features a tasty base of kale, quinoa, chickpeas and green onion sprinkled with sliced pecans and tossed in a light lemony dressing, servicing as the ideal “base” to your lunch or dinnertime proteins.
Ingredients
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- 1 cup cooked tricolor quinoa
- 2 cups chopped kale
- 1 can chickpeas (15 oz – drained and rinsed)
- 1/3 cup chopped green onion
- 1 avocado chopped
- ¼ cup chopped pecans
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- 1 lemons , juiced
- 3 tablespoons Cobram Estate Olive Oil
- 1 teaspoon white wine vinegar
- 1 clove garlic, minced
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ⅛ tsp dried dill
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Directions
Cook your quinoa, boiling if dry or microwaving if frozen.
Cook your quinoa, boiling if dry or microwaving if frozen.
Wash and dry your finely chopped kale and massage with a drizzle of oil and a pinch of salt.
Toss kale with chickpeas, green onion, and sliced pecans. Mix in quinoa.
For the lemon dressing, whisk together all the ingredients and give it a taste. If you like the tartness of the lemon juice keep it as is or feel free to add a little extra oil. Pour over salad and mix well. Top with your favorite protein—I love it with salmon!
You can eat right away or chill before serving.
