Kale Quinoa Salad

🛒 Ingredients

• Kale, raw 100 g · 35 kcal
• Quinoa, cooked 150 g · 177 kcal
• Cherry Tomatoes 50 g · 9 kcal
• Cucumber 50 g · 8 kcal
• Chickpeas, canned (rinsed) 50 g · 75 kcal
• Extra Virgin Olive Oil 15 g · 133 kcal
• Lemon Juice 15 g · 3 kcal
• Dijon Mustard 5 g · 5 kcal
• Garlic, minced 3 g · 4 kcal

👨‍🍳 Instructions

1. Rinse quinoa thoroughly under cold water. Cook quinoa according to package directions, typically 1 part quinoa to 2 parts water, for about 15-20 minutes until water is absorbed and quinoa is fluffy. Let it cool.
2. While quinoa cooks, remove kale stems and chop the leaves into bite-sized pieces. Place kale in a large bowl, drizzle with a little olive oil, and massage with your hands for 2-3 minutes until softened and brighter green.
3. Halve the cherry tomatoes, slice the cucumber, and mince the garlic. Drain and rinse the canned chickpeas.
4. In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, minced garlic, and a pinch of salt and pepper to create the dressing.
5. Add the cooled quinoa, halved cherry tomatoes, sliced cucumber, and rinsed chickpeas to the bowl with the massaged kale. Pour the dressing over the salad and toss gently to combine all ingredients evenly.