fbpx Print

Crispy Quinoa Kale Salad

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Ingredients

Scale

For the Crispy Quinoa:

  • 2 cups cooked quinoa
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

For the salad:

  • 1 bunch kale, destemmed and chopped
  • 2 cups mixed greens
  • 2 stalks celery, chopped
  • 2 persian cucumbers, chopped
  • 2 scallions, chopped
  • 2 tablespoons chopped fresh dill
  • 1 avocado, cubed
  • ½ tablespoon olive oil
  • ½ teaspoon dried oregano
  • Salt and pepper to taste
  • Balsamic vinaigrette

Instructions

  1. Preheat the oven to 400°F.
  2. Spread quinoa onto baking sheet with silicone baking mat or parchment paper. Drizzle with olive oil and toss with dried oregano, salt and pepper. Bake for 15 minutes at 400°F, toss, and return to the oven for an additional 5-10 minutes. Be careful not to burn.
  3. While the quinoa crisps in the oven, prepare the salad.
  4. Add kale to a large bowl and toss with ½ tablespoon olive oil. Really massage the leaves for best taste and texture.
  5. Add the remaining salad ingredients, including the mixed greens, celery, cucumbers, scallions,  dill, and avocado. Toss together. 
  6. When the crispy quinoa is ready, add to the salad and dress with the balsamic vinaigrette. Enjoy ASAP or refrigerate to keep fresh for up to 1-2 days.

Find it online: https://chelseyamernutrition.com/crispy-quinoa-kale-salad/