One of my friends brought a bowl of this on our camping trip for the weekend and not only was it delicious, it’s a perfect, simple summer meal!
You will need:
- 1 cup quinoa
- 1 can chickpeas drained
- 3 cups (lacinato) kale finely chopped
- 3 medium carrots julienned (this size and shape cut)
- 1/2 cup chopped green onion
- 1/4 cup chopped parsley
- 1/4 cup sun dried tomatoes drained and chopped into smaller pieces
- 1/4 cup red wine vinegar
- 2 tsp dijon mustard
- 1 large clove of garlic
- 1/4 cup extra virgin olive oil
- sea salt
- fresh ground pepper
- 1 tsp maple syrup
- zest of 1 lemon (about 1 tbsp)
To make the quinoa, rinse 1 cup in a fine mesh colander and drain well to remove bitterness that naturally occurs on the outside of the quinoa.
Next combine quinoa in a pot with 2 cups water, 1 tbsp olive oil and bring to a boil. Then decrease heat and cook until the quinoa has absorbed all of the water (around 15 minutes). After, remove the pot from heat and let steam for a few minutes to allow the quinoa to become fluffier. Season with salt/ pepper as preferred.
Meanwhile, to make the salad: place the drained chickpeas in a bowl and add the kale, carrots (sometimes I chop mine into chunks instead of grating), green onion, parsley and tomatoes. When the quinoa is cooled, add it and mix.
To make the dressing: in a small bowl whisk together 1/4 cup red wine vinegar, 2 tsp dijon mustard, 1 large garlic clove minced. Next whisk in 1/4 cup olive oil, a pinch of salt, pinch of black pepper, 1 tsp maple syrup and 1 tbsp lemon (or lime) zest.
Add to bowl of salad and quinoa. To garnish the top of my bowl, I added hemp hearts, pumpkin seeds and fresh parsley.
Enjoy!
xx Marley
