It’s still the heart of winter here so I made this to lighten up our meals with some vibrant colours. I’m just going to get right to the recipe on this one!
- 1 cup cooked* quinoa, cooled
- 1 cup cooked chickpeas, drained and rinsed
- 2 cups chopped kale, washed and dried, stems removed
- 1/3 cup sliced radish
- 2/3 cup sliced cucumber
- 1/3 cup shredded carrot
- 2 tbsp chopped red onion
- 1 tbsp dijon mustard
- 1 1/2 tbsp honey
- 1/3 cup olive oil
- 1 tbsp apple cider vinegar (can use less if you don’t want as much acidity)
- 1/2 tsp salt
*to cook quinoa: Measure out 1 cup of dry quinoa. Measure out 2 cups of vegetable broth. Add broth and quinoa to a saucepan and bring to a boil. Once boiling, reduce heat to low and let it simmer for 11-12 minutes. Once cooked and all the water is absorbed, turn off heat and fluff quinoa with a fork. I like to empty the quinoa onto a parchment lined baking sheet which allows it to cool rapidly before making the salad.
While quinoa is cooking, prepare the veggies. Once the quinoa has cooled mix all the salad ingredients and toss with dressing. Add some more crunch by topping with toasted almonds, hemp seeds or pumpkin seeds. This salad can also be topped with goat or cow milk feta if you’re not dairy free.
©Vibrancy Health Solutions, 2019