Colorful Kale Quinoa Salad With Vegan Greek Dressing
Supplies
Ingredients
- 1 cup organic tri-colored quinoa OR brown basmati rice, cooked AND cooled
- ½ cup organic unsweetened raisins
- ½ cup organic green OR red grapes , halved lengthwise
- 6 cups (8 ounces) organic shredded kale, measured after stems and spines are removed
- 1 (15.5-ounce) can organic chickpeas , black beans, OR lentils, rinsed AND drained*
- 1 cup organic shredded carrots beets, OR zucchini, OR a combination
- ½ cup organic shredded red OR green cabbage
- ½ cup chopped organic raw walnuts OR pecans, (optional)
- 1 cup Greek Dressing
Instructions
- In a large bowl (preferably one with a lid or cover), mix the quinoa, raisins, grapes, shredded kale, chickpeas, carrots, cabbage, and walnuts, if using.
- Pour the cup of dressing over the salad. If the bowl has a lid, cover it, shake the salad thoroughly, and transfer it to a serving bowl.
- Alternatively, toss the salad and serve.
Notes
*For a smoother texture, you can remove the shell of the chickpeas. You can also use organic dried chickpeas and soak overnight in cold water. Then, transfer to a pot, bring to a boil, and let simmer for 5-15 minutes or until they start separating. Remove from heat, then let soak for 1-2 hours. Drain the water, then rinse the beans. You may have to repeat this step a few times before all of the chickpea skins come off. Once you feel like the chickpeas are sufficiently skinned, incorporate into the salad. Be sure to run your hands through the chickpeas to ensure all of the peels have come off. You can also purchase peeled dry chickpeas.