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Quinoa Kale Salad with Lemon Dressing

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.

 

Details

Course: Salad, Side Dish
Cuisine: American, Vegetarian
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 6 servings

Ingredients for the Dressing

  • 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

Ingredients for the Salad

  • 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

Directions

  1. Cook your quinoa, boiling if dry or microwaving if frozen.
  2. Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a Hestan Medium Mixing Bowl to cool.
  3. Wash and dry your finely chopped kale and massage with a drizzle of oil and a pinch of salt.
  4. Toss kale with chickpeas, green onion, and sliced pecans. Mix in quinoa.
  5. 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!
  6. You can eat right away or chill before serving.

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