What are some common quinoa salad mistakes?

Common quinoa salad mistakes include adding the quinoa before it has cooled fully, which can result in a soggy quinoa salad. Another quinoa salad mistake is forgetting texture contrasts. Quinoa is soft and chewy, so it's important to add textural contrast with crunchy elements such as nuts or seeds.

What dressing goes best with quinoa salad?

A vinaigrette goes best with quinoa salad. Because quinoa is delicate, a heavy, creamy dressing doesn't work well because the quinoa can get weighed down and soggy.

Kale Quinoa Chickpea Salad

Name: Kale Quinoa Chickpea Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 4 cups finely chopped kale; 2 teaspoons extra-virgin olive oil; Pinch of sea salt; 3 cups cooked quinoa (see note); 1 14-oz can chickpeas, drained and rinsed; 3 green onions, thinly sliced; 1/2 cup parsley, finely chopped; 2/3 cup pitted Castelvetrano olives, sliced; 1/2 cup crumbled feta cheese; 1/2 cup toasted pepitas; 1/2 cup raisins; 1/3 cup extra-virgin olive oil; 1/4 cup freshly squeezed lemon juice; 2 tablespoons apple cider vinegar; 2 tablespoons Dijon mustard; 1 tablespoon maple syrup; 1 large garlic clove, minced; 1/2 teaspoon sea salt; Freshly ground black pepper, to taste

Description

A wonderful Kale Quinoa Chickpea Salad that’s bursting with flavour, texture, and nutrients is the perfect meal prep recipe or side dish at dinner. It’s made with tender massaged kale, quinoa, chickpeas, feta, olives, pepitas, raisins, and a tangy lemon vinaigrette. Naturally gluten-free and vegetarian, too!

Ingredients

Units Scale

4 cups finely chopped kale
2 teaspoons extra-virgin olive oil
Pinch of sea salt
3 cups cooked quinoa (see note)
1 14–oz can chickpeas, drained and rinsed
3 green onions, thinly sliced
1/2 cup parsley, finely chopped
2/3 cup pitted Castelvetrano olives, sliced
1/2 cup crumbled feta cheese
1/2 cup toasted pepitas
1/2 cup raisins

Lemon Dijon Vinaigrette

1/3 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 tablespoon maple syrup
1 large garlic clove, minced
1/2 teaspoon sea salt
Freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Place the kale in a medium bowl and drizzle with the olive oil and add a pinch of salt. Massage the oil and salt into the kale until it is tender and bright green. Set aside.
In a large bowl, combine the cooked quinoa, chickpeas, massaged kale, green onion, parsley, olives, feta, pumpkin seeds, and raisins.
Make the dressing: Add the dressing ingredients to a jar. Secure the lid and shake well to combine.
Drizzle the dressing over the salad and toss thoroughly to coat. Serve!

Notes

To cook quinoa: Bring 1 3/4 cups of water and 1/4 teaspoon of sea salt to a boil over high heat. Add 1 cup of rinsed and drained quinoa. Turn down heat to low, cover, and cook for 15 minutes. Remove from the heat and set aside for at least ten minutes to allow the quinoa to fully absorb any remaining liquid. Transfer into a bowl to expedite cooling. Once fully cool, proceed with the recipe.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad, Main Course

Nutrition

Serving Size:
Calories: 516
Sugar: 15.2 g
Sodium: 604 mg
Fat: 25.8 g
Saturated Fat: 5.2 g
Carbohydrates: 59.5 g
Fiber: 9.1 g
Protein: 16.3 g