A light vegan and gluten free kale and quinoa alfalfa salad with avocado. A one pot meal ready in under 30 minutes for a meatless meal.
I’ve recently been trying to incorporate more kale into my diet. I’ve just been doing a lot of reading on all the various health benefits and even the nutrition information on the bag itself will have you amazed at all the vitamins packed into these dark leafy greens.
Less than 100 grams of kale actually packs in 190% of your daily recommended dosage of vitamin C and 290% of your daily recommended dosage of vitamin A.
I mean how insane is that? In basically two handfuls of kale you’ve brought your body up to a super human quantity of both vitamins A and C. Oh and the same time you’re also getting 15% of your daily calcium and 8% of your daily iron intake.
The goodness keeps on going.
So yes, all those little fun facts have me trying to add more kale into my cooking. Luckily it’s not too hard to thrown kale in here and there. I’ve mastered a few good kale recipes from adding it to alfalfa salads, to kale soups, veggie juices, chips, dips, you name it.
It’s not my favorite leafy green out there, I probably prefer arugula, or crisp boston lettuce, but who can argue with such a stellar nutrition label?
I must say I love a kale juice, but whenever I’m juicing I always notice that so much of the vegetable itself gets tossed aside, pulverized into mush and toss away. Somehow, I cannot believe I’m getting all those vitamins and minerals with so much of the stems and leaves tossed out. And have you seen how little juice comes out of kale leaves?
This past weekend, I felt I needed a kale energy vitamin boost and decided to add it to a vegan quinoa or alfalfa salad dish I had in the works.
Easy to make with just a handful of fresh flavorful ingredients. Basically a bowl full of superfood packed goodness. You can almost see the vitamins and minerals jumping off the fork and into your mouth.
Here we’ve got quinoa, kale, alfalfa sprouts, crunchy sprouts, avocados, cucumbers and a little lemony mustard based olive oil dressing.
All made from scratch in under 30 minutes and tossed together in one bowl. Both vegan and gluten-free, this light quinoa salad is perfect for a weeknight meatless meal.
Light and flavorful yet full of much needed vitamins and nutrients.
A light vegan and gluten free kale and alfalfa quinoa salad with avocado. A one pot meal ready in under 30 minutes for a meatless meal.
10 minPrep Time
15 minCook Time
25 minTotal Time
- 3 cups cooked quinoa (about 1- 1 and 1/2 cups uncooked quinoa)
- 1/4 cup crunchy sprouts
- 3 ounces alfalfa sprouts
- 1 avocado, cubed
- 2 english cucumber, cut into matchsticks
- 1 cup packed kale, stems removed and finely sliced
- 1 tablespoon whole grain dijon mustard
- 1-2 tablespoons extra virgin olive oil
- 1 lemon, zested and juiced
- In a small bowl combine lemon zest, juice, mustard and olive oil.
- In a large bowl combine remaining ingredients and top with dressing. Serve warm or cold.