Description
A vibrant and nutrient-packed Twelve Superfoods Salad combining kale, quinoa, chickpeas, avocado, and a medley of fresh vegetables, topped with pumpkin seeds and dressed in a tangy lemon-Dijon vinaigrette. Perfect for a healthy lunch or light dinner.
Ingredients
Scale
Greens and Vegetables
- 2 cups kale, chopped
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1 red bell pepper, diced
- 1 medium carrot, shredded
- 1 medium avocado, diced
Grains and Legumes
- 1 cup cooked quinoa
- 1 cup canned chickpeas, drained
Dressing and Toppings
- ½ cup extra virgin olive oil
- Juice of 1 lemon
- 1 tablespoon Dijon mustard
- ¼ cup pumpkin seeds
Instructions
- Prepare the Kale: Wash kale leaves thoroughly and remove the tough stems. Chop the leaves into bite-sized pieces. For a more tender texture, you may massage the kale with a little olive oil until slightly softened.
- Cook the Quinoa: Rinse the quinoa under cold running water to remove any bitterness. In a saucepan, combine quinoa with two cups of water or broth. Bring to a boil, then reduce the heat to a simmer and cook for about 15 minutes until the liquid is absorbed. Fluff the quinoa with a fork and let it cool slightly.
- Combine Salad Ingredients: In a large mixing bowl, add the chopped kale, cooked quinoa, drained chickpeas, diced avocado, halved cherry tomatoes, sliced cucumber, diced bell pepper, and shredded carrot. Toss gently to combine all the ingredients evenly.
- Make the Dressing: In a separate bowl or jar, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard until the mixture is emulsified and smooth.
- Dress the Salad: Pour the dressing over the salad mixture and gently toss until all components are evenly coated with the vinaigrette.
- Serve: Plate the salad and sprinkle the pumpkin seeds on top to add a delightful crunch and extra nutrition. Enjoy immediately for best flavor and texture.
Notes
- The kale can be massaged with olive oil or lemon juice to soften its texture if preferred.
- Quinoa can be cooked in vegetable broth instead of water for additional flavor.
- Feel free to substitute pumpkin seeds with walnuts or sunflower seeds based on preference.
- This salad can be prepared in advance by keeping the dressing separate until ready to serve to maintain freshness.
- For vegan or vegetarian diets, this salad is fully suitable.
