Quinoa, Kale, Garbanzo Bean, and Blueberry Salad

Updated: Sep 11, 2019



Meatless Monday never looked so good before this salad came to town. The combination of kale, quinoa, garbanzo beans, and blueberries is a whirlwind of goodness in each bite. The nutty quinoa, earthy kale, sweet blueberries, and silky beans come together so well once tossed with the lemony dressing. Serve the salad on its own or as a side to anything grilled or roasted for a delicious meal.


Ingredients for Quinoa, Spinach and Almond Salad:


Salad:

1 cup quinoa, rinsed well

8 ounces chopped kale

2 cups blueberries

3/4 cup carrot

1 15-ounce can garbanzo beans, rinsed and drained

1/2 cup chopped red onion

1/3 cup chopped parsley

1/4 coarsely chopped fresh basil


Dressing:

1/2 cup extra virgin olive oil

4 tablespoons lemon juice

1 teaspoon Dijon mustard

1 teaspoon maple syrup

1/8 teaspoon dried chili flakes

kosher salt

black pepper


Time-Saving Tip: The quinoa can be cooked and cooled earlier in the day or even a day in advance. The dressing can be made earlier in the day and left covered on the counter.


Let's see what we need.


Ready to cook.

Combine the quinoa and 2 cups chicken broth in a pot. Bring to a boil. Reduce to a simmer and cover. Cook for about 12-15 minutes until all of the liquid is absorbed. Fluff with a fork and spread the quinoa on a cookie sheet to cool.


Combine all of the dressing ingredients together in a small jar. and season with salt and pepper; shake to combine well. If you don't have a jar just use a small bowl and a whisk or a fork. Set aside.


Even though the recipe starts off using chopped kale, there is still some cutting to do. Cut and discard the thick stems and they chop the kale into smaller pieces.


Once the quinoa has cooled, you can start making the salad. Add the quinoa to a large bowl and toss in the basil and parsley. Once combined fold in the quinoa followed by the onions, carrots, and then garbanzo beans. Lastly, fold in the blueberries and toss with some of the dressing. Taste and more dressing as needed and add salt and pepper.


It's ready! Pure deliciousness! Bring this to your next potluck and everyone will be asking for the recipe.


Enjoy!

Quinoa, Spinach and Almond Salad:

side/salad


Salad:

  • 1 cup quinoa, rinsed well

  • 8 ounces chopped kale

  • 2 cups blueberries

  • 3/4 cup carrot

  • 1 15-ounce can garbanzo beans, rinsed and drained

  • 1/2 cup chopped red onion

  • 1/3 cup chopped parsley

  • 1/4 coarsely chopped fresh basil


Dressing:

  • 1/2 cup extra virgin olive oil

  • 4 tablespoons lemon juice

  • 1 teaspoon Dijon mustard

  • 1 teaspoon maple syrup

  • 1/8 teaspoon dried chili flakes

  • kosher salt

  • black pepper

  • Combine the quinoa and 2 cups chicken broth in a pot. Bring to a boil. Reduce to a simmer and cover. Cook for about 12-15 minutes until all of the liquid is absorbed. Fluff with a fork and spread the quinoa on a cookie sheet to cool.

  • Even though the recipe starts off using chopped kale, there is still some cutting to do. Cut and discard the thick stems and they chop the kale into smaller pieces.

  • Once the quinoa has cooled, you can start making the salad. Add the quinoa to a large bowl and toss in the basil and parsley. Once combined fold in the quinoa followed by the onions, carrots, and then garbanzo beans. Lastly, fold in the blueberries and toss with some of the dressing. Taste and more dressing as needed and add salt and pepper.

  • Time-Saving Tip: The quinoa can be cooked and cooled earlier in the day or even a day in advance. The dressing can be made earlier in the day and left covered on the counter.



2018 Cranberry Walk