Description

A nutrient-packed salad featuring protein-rich quinoa, hearty chickpeas, and tender kale, all tossed in a bright, zesty lemon vinaigrette. Perfect for meal prep and keeps fresh for days.

Ingredients

Scale

1 cup quinoa (uncooked)
2 cups vegetable broth or water
1 can (15 oz) chickpeas, drained
4 cups fresh kale, chopped
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup fresh lemon juice
1/3 cup extra virgin olive oil
1 teaspoon Dijon mustard
2 cloves garlic, minced
1 tablespoon honey or maple syrup
Salt and black pepper to taste
1/2 cup feta cheese (optional)

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Instructions

1. Rinse quinoa under cold water using a fine-mesh strainer. Combine quinoa and vegetable broth in a pot, bring to boil, then reduce heat to low. Cover and simmer for 15 minutes until liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork and cool completely.
2. Remove tough stems from kale and chop leaves into bite-sized pieces. Place in a large bowl, drizzle with a small amount of olive oil and salt, then massage for 2-3 minutes until leaves are tender and darker in color.
3. Make the vinaigrette by whisking together lemon juice, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper in a small bowl. While whisking, slowly drizzle in olive oil until emulsified and creamy.
4. Drain and rinse chickpeas thoroughly, then pat dry with paper towels.
5. In a large mixing bowl, combine cooled quinoa, massaged kale, chickpeas, cherry tomatoes, cucumber, and red onion.
6. Pour three-quarters of the vinaigrette over the salad and toss gently but thoroughly to coat all ingredients evenly.
7. Let salad sit for 10 minutes to allow flavors to meld together. Taste and add remaining dressing if desired.
8. Top with crumbled feta cheese if using, and serve immediately or store in an airtight container in the refrigerator for up to 5 days.

Notes

Store dressed salad in an airtight container for up to 5 days. For best results with meal prep, store fresh vegetables separately and add daily. Extra vinaigrette keeps for 2 weeks refrigerated. Quinoa can be frozen in portions for up to 3 months. Salad tastes even better the next day as flavors develop.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Salad
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 280mg
Fat: 15g
Carbohydrates: 38g
Fiber: 8g
Protein: 12g