Nutritious Kale Quinoa Salad Recipe
Nutritious Kale Quinoa Salad Recipe
Easy Kale Quinoa Salad: A Delicious and Healthy Diet Meal
I’m sharing a kale salad recipe that my husband and I thoroughly enjoyed over several days. Delicious dieting is key to sticking with it longer and making it enjoyable! Feel free to adjust the dressing to your taste!
Salad Ingredients- 1 bunch curly kale
- 1/4 red cabbage
- 1 can (approx. 400g) chickpeas, drained
- 1/2 cup quinoa (uncooked)
Zesty Dressing- 1 pinch salt
- 1 pinch black pepper
- 2 tsp lemon juice
- 1 tbsp balsamic vinegar
- 2-4 tbsp honey (adjust to sweetness preference)
- 3 tbsp extra virgin olive oil
- 1 pinch salt
- 1 pinch black pepper
- 2 tsp lemon juice
- 1 tbsp balsamic vinegar
- 2-4 tbsp honey (adjust to sweetness preference)
- 3 tbsp extra virgin olive oil
Cooking Instructions
Step 1
First, rinse the canned chickpeas thoroughly under running water and drain them completely. This step removes any can-like odor and ensures a cleaner flavor.
Step 2
Rinse the quinoa well. Using a ‘quick cook’ setting on your rice cooker is a convenient way to cook it in about 10-15 minutes. If cooking on the stovetop, use approximately twice the amount of water to quinoa and simmer for about 15 minutes.
Step 3
Trim the outer leaves of the red cabbage, cut it into quarters, and then slice it thinly. Wash it thoroughly in water with about 1 teaspoon of baking soda dissolved; this helps remove pesticides and impurities effectively. Rinse in cold water 2-3 times and pat dry before using.
Step 4
For the curly kale, remove the tough stems and use only the tender leaves. To easily separate the leaves, hold the bottom of the stem with one hand and run your other hand down the stem towards the base. Wash the leaves in water with dissolved baking soda for about 10 minutes, then rinse 2-3 times in fresh water. Gently shake off excess water.
Step 5
Chop the prepared kale leaves into bite-sized pieces (about 2-3 cm). Add 1-2 tablespoons of extra virgin olive oil to the chopped kale and gently massage it with your hands. This process softens the kale’s texture and reduces its bitterness, making it more palatable.
Step 6
In a small bowl, combine salt and pepper. Add the lemon juice first to help dissolve the salt. Then, stir in the balsamic vinegar. Taste and add honey, 2-4 tablespoons, adjusting the sweetness to your liking. Finally, whisk in the extra virgin olive oil to create a smooth, well-emulsified dressing.
Step 7
In a large bowl, combine the massaged kale, sliced red cabbage, and drained chickpeas. Add about two-thirds of the prepared dressing and toss gently to coat the ingredients. Next, add the cooked quinoa and mix again. Taste and adjust seasoning, adding more dressing, honey, or salt as needed to achieve your desired flavor.
