Kale and Quinoa Salad

Salads don't have to be boring. Quinoa, Kale, Dried Cranberries, Brussels
Sprouts and Chickpeas makes this salad delicious!

Servings: 2 Servings

Author:

Cook Time
20 minutes

Salad

healthy recipes

🧂 Ingredients

1 Bring 1 cup of water and 1/2 cup of Quinoa to a boil, in a medium pot. Cover and
reduce heat to medium-low. Simmer 15-20 minutes. Remove from heat and rinse with
cold water. Add Quinoa back into the pan and set aside.
2 While the Quinoa is cooking Preheat oven to 400 degrees. Cut Brussels sprouts in
half and add Brussels to baking sheet. Drizzle with ½-tablespoon olive oil.
Season with salt and pepper. Roast 20 minutes, or until tender with a fork.
3 Open, drain, and rinse chickpeas. Pat dry with a paper towel. Heat 1 ½
tablespoons of olive oil in a large sauté pan over medium-high heat. Add
chickpeas to hot pan. Cook 4 minutes. Next season with salt, pepper and 1/2 tsp.
of cinnamon and cook for an additional minute. Remove from heat.
4 Place pecans on a baking sheet and drizzle with ½ tablespoon olive oil. Season
with salt and pepper. Toast in oven 4-5 minutes, or until golden brown.
5 Add a small amount of Quinoa to the salad bowl, next add kale, then add more
quinoa. Add the desired amount of Chickpeas on salad. Next, add roasted Brussels
sprouts. Top with a handful of roasted pecans and dried cranberries.
6 You can choose any dressing for the salad. I chose a vinaigrette dressing.
Sometimes I skip the dressing.