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
- Cook your quinoa, boiling if dry or microwaving if frozen.
- 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.
- 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.
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