Quinoa & Kale Salad Recipe
Avocado, Chick Peas, Cherry Tomato, Goat Cheese, Balsamic Vinagrette
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Ingredients
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Salad Base
Dressing
Method
Preparation
- 1
Cook the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil over high heat, then reduce the heat to low and cover. Simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and let it cool.
- 2
Prepare the Kale
While the quinoa is cooking, wash and chop 4 cups of kale. Remove the tough stems and chop the leaves into bite-sized pieces. Massage the kale with a pinch of salt for about 2-3 minutes to soften it.
- 3
Prepare the Chick Peas
If using canned chick peas, rinse and drain them. If using dried chick peas, soak and cook them according to package instructions.
- 4
Chop the Vegetables
Halve the cherry tomatoes and chop the avocado into cubes. Set them aside.
- 5
Prepare the Goat Cheese
Crumble the goat cheese into small pieces.
Dressing
- 6
Make the Balsamic Dressing
In a small bowl, whisk together 3 tablespoons of balsamic vinegar, 2 tablespoons of olive oil, 1 teaspoon of honey, 1 teaspoon of salt, and 1 teaspoon of black pepper until well combined.
Assembly
- 7
Combine the Ingredients
In a large mixing bowl, combine the cooked quinoa, prepared kale, chick peas, halved cherry tomatoes, and avocado. Gently toss to combine.
- 8
Add the Dressing
Pour the balsamic dressing over the salad and toss gently until all ingredients are evenly coated.
- 9
Serve
Top the salad with crumbled goat cheese and serve immediately, or chill in the refrigerator for 30 minutes for a refreshing cold salad.
