To start, tenderize the kale first. Chop up the kale into smaller pieces then drizzle with 1 tsp salt and 3 TB olive oil. Next, take your hand and crunch the kale and giving a light massage to it. Not so rough you tear the pieces. After, allow the kale to sit while you prepare everything else.
Now, prepare the quinoa according to the package.
While quinoa is cooking and kale is tenderizing prep everything else.
For the dressing, squeeze 2 lemons into a bowl then add in honey. Microwave about 10-15 seconds then stir until the honey has dissolved.
Next, add in oil, grate a clove of garlic and add in apple cider vinegar with salt and pepper. Give everything a mix then sat aside.
Now, you want to dice the red bell pepper removing the stems and seeds. Also, dice the red onion.
Once quinoa has cooked, add the kale and quinoa together in a large bowl.
Then, add in chopped bell pepper, diced onion, drained and rinsed chickpeas, sliced almonds and pour dressing over the top.
Give everything an even toss. The heavier ingredients will want to settle to the bottom. Make note of this before serving. Now, taste for salt and pepper then serve.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Keyword Kale Quinoa Salad
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