Protein Power Rainbow Quinoa Salad
This is one of my go-to recipes to bring to family events, potlucks, and everywhere in-between! It’s amazing as a side dish but is also completely satisfying as a main course. I like to make it ahead of time so the flavors in the dressing have some time to meld together.
Recipe from Oh She Glows by Angela Liddon
Makes 6 cups
For the Salad:
1 cup uncooked rainbow quinoa or 3 cups cooked quinoa
1 ½ cups water
1 (14-oz) can chickpeas, drained and rinsed
3 cups packed stemmed lacinato kale, finely chopped
3 medium carrots, julienned and chopped into bite-sized pieces
½ cup chopped green onion
½ cup fresh parsley leaves, finely chopped
¼ cup oil-packed sun-dried tomatoes, drained and finely chopped
For the Red Wine Vinaigrette:
¼ cup red wine vinegar
2 teaspoons Dijon mustard
1 large clove garlic, minced
¼ cup extra-virgin olive oil
¼ teaspoon fine sea salt
Freshly ground black pepper
1 teaspoon pure maple syrup, or to taste
Zest of 1 medium lemon (about 1 tablespoon)
For the Garnish:
Fine sea salt and freshly ground black pepper
¼ cup plus 2 tablespoons toasted pepitas (pumpkin seeds)
1 tablespoon hemp hearts
Directions:
1. Make the salad. Rinse the quinoa in a fine-mesh sieve. Combine the quinoa, water, and a pinch of salt in a medium pot and stir. Bring to a boil over medium to high heat. Then reduce the heat to low, cover, and simmer for 13 to 16 minutes, until the water has been absorbed and the quinoa is fluffy. Remove from the heat, fluff with a fork, and let cool slightly.
2. Meanwhile, place the chickpeas in an extra-large bowl. Add the kale, carrot, green onion, parsley, and tomatoes.
3. Make the red wine vinaigrette. In a small bowl, whisk together the vinegar, Dijon mustard, and garlic. While whisking, slowly stream in the oil. Whisk in the salt, pepper, maple syrup, and lemon zest, adjusting to taste if desired.
Add the cooked quinoa to the bowl along with the veggies. Pour on all the dressing and toss well to combine. Season generously with salt and pepper. Sprinkle with the seeds and serve. Store any leftovers in an airtight container in the fridge for 3 to 5 days.