Protein-Packed Quinoa and Kale Salad with Maple Dijon
Ingredients
- 1/3 cup pepitas
- 1/3 cup slivered almonds
- 2 tablespoons tamari
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon chili powder
Dressing
- 2/3 cup extra-virgin olive oil
- 2 garlic cloves, finely minced or grated
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 2 teaspoons maple syrup
Salad components
- 3 cups chopped kale
- 1 1/2 cups cooked quinoa
- 2/3 cups pomegranate seeds, chopped apple, or blueberries
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/3 cup chopped parsley
- 1 medium avocado
Preparation
Transfer pepitas and almonds to a medium rimmed non-stick baking sheet. Toss with tamari, cumin, paprika, and chili powder. Bake at 350ºF for about 7 minutes, or until lightly toasted. Set aside.
Add the olive oil, garlic, Dijon, lemon juice, vinegar, and maple syrup to a medium jar. Cover and shake well until fully incorporated.
Transfer the kale to a large bowl. Add about one third of the dressing. Massage the kale with the dressing until just wilted. Add the quinoa, pomegranate, chickpeas, parsley, and avocado. Toss with the remaining dressing for serving.
