Rated 5.0 stars by 1 users
Salad
6
15 minutes
13 minutes
Courtesy of Kerrie Kelly
Cook your quinoa, boiling if dry or microwaving if frozen.
Cook your quinoa, boiling if dry or microwaving if frozen.
Wash and dry your finely chopped kale and massage with a drizzle of oil and a pinch of salt.
Toss kale with chickpeas, green onion, and sliced pecans. Mix in quinoa.
For the lemon dressing, whisk together all the ingredients and give it a taste. If you like the tartness of the lemon juice keep it as is or feel free to add a little extra oil. Pour over salad and mix well. Top with your favorite protein—I love it with salmon!
You can eat right away or chill before serving.
NEW! Stainless steel pasta insert turns your 8qt stockpot into the perfect vessel for boiling and draining pasta.
NEW! Elegant induction optimized copper, the rounded bottom saucier is ideal for whisking.
NEW! Tri-ply stainless steel clad one-pound Loaf Pan for savory and sweet breads and loaves.
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