Kale and Quinoa Salad

It’s no surprise to anyone who knows me, I am a salad lover. Most of the time I don’t even use salad dressing. I know I know, weird right? My new favorite salad is my Kale and Quinoa Salad. It’s the best! I eat this multiple times a week. Because I am in love for roasted Brussel Sprouts and Chickpeas, I had to add it a salad. If you haven’t tried brussels sprouts you don’t know what you’re missing. I tried them for the first time this year. I can’t believe I waited this long to try them. If you aren’t a fan of some of the ingredients I added, just leave them out.

Kale and Quinoa Salad

A Cup Full of Sass

Salads don't have to be boring. Quinoa, Kale, Dried Cranberries, Brussels Sprouts and Chickpeas makes this salad delicious!

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Cook Time 20 minutes mins

Course Salad

Servings 2 Servings

Ingredients

  

1x2x3x

• 1/2 cup Quinoa
• Kale
• Dried Cranberries sprinkle on top of salad
• 5-7 Brussels Sprouts
• 14 oz. can of Chickpeas Garbanzo Beans
• 1/2 cup Pecan Halves
• 1/2 tsp. Cinnamon
• Sea Salt & Pepper to taste
• Avacado Oil

Instructions

 

• Bring 1 cup of water and 1/2 cup of Quinoa to a boil, in a medium pot. Cover and reduce heat to medium-low. Simmer 15-20 minutes. Remove from heat and rinse with cold water. Add Quinoa back into the pan and set aside.
• While the Quinoa is cooking Preheat oven to 400 degrees. Cut Brussels sprouts in half and add Brussels to baking sheet. Drizzle with ½-tablespoon olive oil. Season with salt and pepper. Roast 20 minutes, or until tender with a fork.
• Open, drain, and rinse chickpeas. Pat dry with a paper towel. Heat 1 ½ tablespoons of olive oil in a large sauté pan over medium-high heat. Add chickpeas to hot pan. Cook 4 minutes. Next season with salt, pepper and 1/2 tsp. of cinnamon and cook for an additional minute. Remove from heat.
• Place pecans on a baking sheet and drizzle with ½ tablespoon olive oil. Season with salt and pepper. Toast in oven 4-5 minutes, or until golden brown.
• Add a small amount of Quinoa to the salad bowl, next add kale, then add more quinoa. Add the desired amount of Chickpeas on salad. Next, add roasted Brussels sprouts. Top with a handful of roasted pecans and dried cranberries.
• You can choose any dressing for the salad. I chose a vinaigrette dressing. Sometimes I skip the dressing.

Nutrition

Serving: 2serving

Keyword Healthy recipes

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