Go Back
–+ servings

Kale Quinoa Salad

Sarah Roberts
Yummy side dish!! Gluten Free & Dairy Free!!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings

Ingredients
  

  • 1 cup dry quinoa
  • 2 cups water
  • 1/2 lb Kale
  • 1 15 oz can chickpeas drain and rinsed
  • 3/4 cup of dried cranberries
  • 1/2 cup chopped or sliced almonds
  • 1/2 cup pepitas

DRESSING

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 3 tablespoons dijon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper

Instructions
 

  • Cook the quinoa with 2 cups of water according to the directions on the package. Let cool.
  • While the quinoa cooks, chop the kale. Massage the kale for a few minutes in your hands until it softens.
  • In a small bowl, whisk together the balsamic vinegar, dijon mustard, salt & pepper.
  • Add the cooked (and cooled) quinoa, kale, chickpeas, cranberries, pepitas and dressing to a large bowl. Toss to combine.
  • Add more of any ingredients to taste. Leftovers will last in the fridge for about 4 days.
Tried this recipe?Let us know how it was!