I had made this delicious and super-flavorful salad from the Oh She Glows Everyday cookbook. It was such a hit in my household. I highly recommenced it. This dish is perfect for a potluck, or if you are in need of energy, or just want something that is protein packed. I cooked the quinoa in vegetable broth, instead of salt water. I prefer cooking my quinoa in a broth, it’s enhances the taste.
For the Salad
- 1 cup uncooked quinoa
- 1 1/2 cups of vegetable broth
- 1 can of chickpeas, drained and rinsed, or 1 1/2 cups of cooked chickpeas
- 3 cups packed lacinato kale, finely chopped
- 3 medium carrots, julienned and chopped into bite-size pieces (1 1/2 cups)
- 1/2 cup chopped green onion
- 1/2 cup fresh parsley leaves
- 1/4 cup oil-packed sun-dried tomatoes, drained and finely chopped
For the Red Wine Vinegarette
- 1/4 cup of red wine vinegar
- 2 teaspoons Dijon mustard
- 1 large garlic clove, minced
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- freshly ground black pepper
- 1 teaspoon pure maple syrup, or to taste
- zest of 1 medium lemon, 1 tablespoon
For the Garnish
- Fine sea salt
- 1/4 cup plus 2 tablespoons toasted pepitas (pumpkin seeds)
- 1 tablespoon hemp hearts
- Make the salad Rinse the quinoa in a fine-mesh sieve. Combine the quinoa and broth in a medium pot and stir. Bring to a boil over medium high heat, then reduce the heat to low, cover and simmer for thirteen to sixteen minutes, until the broth has been absorbed and the quinoa is fluffy. Remove from the heat, uncover, fluff with fork, and let cool slightly.
- Place chickpeas in an extra-large bowl, Add the kale, carrot, green onion, parsley and tomatoes (if using) to the serving bowl along with the chickpeas.
- Make the red wine vinegarette In a small bowl whisk together the vinegar, Dijon mustard, and garlic. While whisking, slowly stream in the oil. While whisking, slowly stream in the oil. Whisk in the salt, pepper, syrup, and lemon zest, adjusting to taste if desired.
- Add the cooked quinoa to the bowl along with the veggies. Pour on all the dressing and toss well to combine. Season generously with salt and pepper. Sprinkle with the seeds and serve. Store any leftovers in an airtight container in the fridge for up to five days.
Tip: Don’t have red wine vinegar? 1 tablespoon of red wine and 2 tablespoons of apple cider vinegar make red wine vinegar.
Tip: Don’t have garlic cloves? 1/8 garlic powder is equivalent to one garlic clove.