I love this salad from ‘Oh She Glows Everyday’ by Angela Liddon and make it once a week! I love the combo of lemon zest, sun dried tomatoes and the red wine vinaigrette. Don’t be put it off by the long ingredient list - it’s worth it!
1 cup uncooked rainbow quinoa or regular quinoa, or 3 cups cooked quinoa
1 1/2 cups water
1 (14 ounce/398 mL) can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
3 cups packed stemmed lacinato kale, finely chopped
3 medium carrots, julienned and chopped into bit-size pieces
1/2 cup chopped green onion
1/2 cup fresh parsley leaves, finely chopped
1/4 cup oil-packed sun dried tomatoes, drained and finely chopped (optional, but recommended)
Red Wine Vinaigrette
1/4 cup red wine vinegar
2 tsp Dijon mustard
1 large clove garlic, minced
1/4 cup extra-virgin olive oil
1/4 tsp sea salt
Freshly ground black pepper
1 tsp pure maple syrup
Zest of 1 medium lemon (about 1 tbsp.)
For the garnish
Fine sea salt and freshly ground black pepper
1/4 cup plus 2 tbsp. toasted pumpkin seeds (I used almonds)
1 tbsp. hemp hearts (These would provide a nice crunch, but I didn’t use these)
1. Make the salad: Rinse the quinoa in a fine-mesh sieve. Combine quinoa, water and a pinch of salt in a medium pot and stir. Bring to a boil over medium to high heat, then reduce the heat to low, cover, and simmer for 13 to 16 minutes, until the water has absorbed and the quinoa is fluffy. Remove from the heat, uncover, fluff with fork, and let cool slightly.
2. Meanwhile, place the chickpeas in an extra-large bowl. Add the kale, carrot, green onion, parsley and tomatoes (if using) to the serving bowl along with the chickpeas.
3. Make the red wine vinaigrette: In a small bowl, whisk together the vinegar, Dijon mustard and garlic. While whisking, slowly stream in the oil. Whisk in the salt, pepper, maple syrup, and lemon zest, adjusting to taste if desired.
4. Add the cooked quinoa to the bowl along with the veggies. Pour on all the dressing and toss well to combine. Season generously with salt and pepper. Sprinkle with the seeds and serve. Store any leftovers in an airtight container in the fridge for 3 to 5 days.
*Note: the quinoa can also be cooked in a rice cooker using the same measurements above.