Kale Quinoa Salad with Cranberries, Apples and Walnuts {Gluten-Free, Vegan}
Prep Time
15mins
Cook Time
20mins
Total Time
35mins
A crunchy and refreshing kale quinoa salad with a whole medley of different flavors including, walnuts, chickpeas, cranberries and apples. Gluten-free and Vegan.
Course:
Dinner
Cuisine:
American, Healthy, Vegan
Servings: 5
Calories: 273kcal
Author: Vicky Berman
Ingredients
1cupquinoa
1 3/4cupswater
1tablespoonolive oil
2tablespoonsolive oil
2tablespoonsvegan mayonnaiseor regular mayonnaise if you are not vegan, or omit
2tablespoonswhole grain dijon mustard
2tablespoonslemon juice
1lemonzested
salt/pepper to taste
1bunch of kalede-stemmed and chopped (about 3 cups)
2celery stalkschopped
1granny smith applechopped
1 15oz.can of chickpeasrinsed and drained
1/4cupdried cranberrieschopped
1/2cuptoasted walnutschopped
Instructions
In a pot heat 1 tablespoon oil over medium heat and add the quinoa. Toast for a few minutes until just starting to brown and add the water. Add salt to taste. Bring to a boil, reduce heat and simmer, covered until cooked through (15-20 minutes). Fluff with a fork once cooked.
In a pan dry toast the walnuts over medium-low heat until toasted (making sure not to burn them)
In a small bowl combine 2 tablespoons olive oil, mustard, lemon juice , lemon zest, and mayonnaise (if using). Mix until smooth.
In a large bowl combine cooked quinoa, kale, celery, chickpeas, cranberries and walnuts. Mix.