BEST Kale and Quinoa Salad!💜🌱This is one of my fave salads to make! It’s protein packed with quinoa, hemp hearts and creamy raw cashews. Drizzled with my herby green goddess dressing. Enjoy it for a light lunch or starter kale salad. I’ve copied the recipe below,👇 and you can find it on the blog (including how to prep kale so that it’s less tough and more absorbant). Hope you’re having a wonderful day!😘✌️
8 oz kale (226g) (1 bunch)
1 cup red cabbage, shredded
1 1/2 cup quinoa cooked* (1/2 cup dry)
1/2 cup cashews, chopped
3 tbsp hemp hearts
pinch sea salt
Green Goddess Dressing:
3/4 cup parsley leaves, tightly packed
1/4 cup apple cider vinegar
1/2 cup coconut yogurt
1 clove garlic
3 tbsp olive oil
2 tsp agave
1 tsp dijon mustard
pinch sea salt
1. Begin by removing kale leaves from the stems. Discard stems and toss leaves in a large mixing bowl. Then rip leaves into tinier bite-sized peices (the smaller the better).
2. Scrunch kale with hands for 30s to soften. (This makes the leaves less tough, and for better absorption of dressing). Add shredded cabbage, cooked quinoa*, chopped cashews, and a pinch of sea salt and pepper.
3. Make your green goddess dressing: In a blender add the parsley, apple cider vinegar, coconut yogurt, garlic clove, olive oil, agave, mustard and a pinch of sea salt. Blend until smooth.
4. Pour the green goddess dressing over the salad and toss to combine. Serve.
*If cooking the quinoa from dry: In a medium pot bring 1/2 cup quinoa and 1 cup water to a boil. Reduce to simmer and cover with lid. Cook for 12-15 minutes. Remove lid and fluff with a spoon. Then cover with a kitchen towel and let sit 10 minutes. For faster cooling, pour the quinoa into a shallow bowl to allow the steam to release.