Recently, I threw this salad together for a function, and I had several people ask me how I made it. Again, this was one of those instances where I didn’t measure a thing, and just poured and sprinkled things on kale and… like magic… it just came together. I decided to recreate the dish with measuring cups and spoons in hand, so that I could properly share the recipe. This salad stores well, so feel free to make it the night before. However, I do recommend keeping the quinoa and the kale separate until serving. Also, if you happen to be serving this at a potluck that happens to have no other vegan options, this is pretty much a complete meal… so have at it! ♥
In this post, I’m sharing some of my favorite gadgets. So, keep an eye out… each of the tools shown below is relatively inexpensive ($30 & under). This is not a sponsored post… I just love these tools! Also, this post is pic heavy, but there is a printable recipe card at the bottom of the post… ♥
Before starting the salad, prepare the quinoa. For this dish, I prepare a half of a batch of quinoa. So, that’s 1/2 cup of dried rinsed quinoa to a scant cup of water. I like flavoring the quinoa with an Edwards & Sons broth cube and a bay leaf. (The instructions on the quinoa package that I use has a 1:2 ratio of quinoa to water… however… please follow the instructions on your package).
Now, onto the kale! Start with a large bunch. I tend to buy organic kale from my local grocery store. It’s amazing how inexpensive it is, especially when you buy it unchopped and unwashed!
Tear the leaves off of the stem into bite sized pieces and wash. I like to use a salad spinner to wash the kale. It does such a nice job of getting all of the dirt off while removing all of the water from the leaves. {Picture below: Oxo large salad spinner basket}
By the time you wash all of the kale, it ends up being a LOT!!!… so make sure to use a really big bowl!
After washing all of the kale, add 1/2 cup of diced red onions, extra virgin olive oil, vinegar, and salt.
Massage the kale and the onions by working the dressing into the leaves with your hands. Massage for about 5-7 minutes. The leaves will take on a darker green hue. Add the garlic. I use a garlic press. I’ve owned a couple of garlic presses over the years, and I love this one. It really does an awesome job. It’s definitely well loved! Massage the kale with the pressed garlic for another minute or two. {Zyliss garlic press… purchased years ago at Crate & Barrel}.
Shred the carrots. I use a vegetable peeler with a wavy blade to shred the carrots. {Purchased at an Asian supermarket for a few dollars.} It allows you to make long strips instead of short shreds. Add most of the carrots (about 3/4 of the carrots), and set the remainder aside.
Drain the chickpeas from the can, and then save the liquid for future use… (Yes!… if you haven’t heard… you can use the chickpea liquid… Stay tuned!). Put 3/4 of the chickpeas in the salad, and reserve the remainder for garnish. Then add 1/2 cup diced red peppers.
Mix the salad ingredients and place in serving dish. Add the remainder of the carrots and chickpeas to the top of the salad. Before serving, mix in the quinoa.
If you are making this the night before, keep the quinoa separate until ready to serve. I like to store the quinoa in a separate glass jar and add it to my salad per each serving. Store any unused quinoa in the fridge.
Bon Appetite! ♥
Ingredients
- 1 bunch kale
- 1 can chickpeas (liquid reserved for later use)
- 2 large carrots shredded
- 1/2 diced red pepper
- 1/2 cup diced red onion
- 1 clove garlic pressed
- 1/4 cup extra virgin olive oil
- 2 1/2 tablespoons white balsamic vinegar
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1 cup water
- 1/2 cup rinsed quinoa
- 1/2 broth cube (Edwards & Sons)
- 1 bay leaf
Instructions
- Start the quinoa by bringing it to a boil with the water, bay leaf, and broth cube. Follow cooking instructions on the package.
- While the quinoa is cooking, wash the kale and tear into bite sized pieces. Place cleaned kale in a very large bowl and add olive oil, vinegar, red onions, and salt. Massage the kale and the onions by working the oil and vinegar into them for about 5 - 7 minutes. Add garlic and massage for another minute or two.
- Add the oregano, garlic powder, and sugar and massage into the kale. Add the 3/4 of the carrots, red pepper, and 3/4 s chickpeas and toss to evenly distribute through the salad. Transfer the salad to a serving dish and add the remaining carrots and chickpeas to garnish. Serve with the quinoa.
- If serving this dish the next day, store the quinoa separately add to the salad just before serving.
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