Quinoa Salad Recipe
Chickpeas, sweet potato, dried cranberries, walnuts, kale, micro arugula, lemon vinaigrette
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Ingredients
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Salad Base
Toppings
Lemon Vinaigrette
Method
Preparation of Ingredients
- 1
Cook the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
- 2
Prepare the Sweet Potato
Peel and dice the medium sweet potato into small cubes. Steam or boil the cubes until tender, about 10-12 minutes. Drain and set aside to cool.
- 3
Prep the Greens
Wash and chop 2 cups of kale into bite-sized pieces. In a large mixing bowl, combine the chopped kale with 1 cup of micro arugula.
- 4
Rinse the Chickpeas
Open the can of chickpeas, drain, and rinse under cold water. Set aside.
Making the Salad
- 5
Combine Salad Ingredients
In a large bowl, combine the cooked quinoa, chickpeas, steamed sweet potato, and the kale and arugula mixture. Toss gently to combine.
- 6
Add Toppings
Sprinkle 1 cup of dried cranberries and 1 cup of walnuts over the salad mixture.
Preparing the Vinaigrette
- 7
Make the Dressing
In a small bowl or jar, whisk together 4 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 teaspoon of honey, and season with salt and black pepper to taste.
Final Assembly
- 8
Dress the Salad
Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
- 9
Serve
Transfer the quinoa salad to a serving bowl or individual plates. Enjoy your healthy and delicious quinoa salad!
