Kale Quinoa and Chickpea Salad with Feta
This satisfying, healthy and protein packed salad is loaded with flavour and texture to eat on it's own or as a side with grilled meats.
Servings: 4
Calories: 388kcal
Equipment
- grill - indoor or outdoor
- medium sauce pot
Ingredients
- 2 cups water
- 1 cup quinoa, rinsed
- 1 cup canned organic chickpeas, rinsed
- 3 cups organic kale, chopped
- 1/2 organic colour pepper, diced
- 1/4 cup red onion, chopped
- 1 mini cucumbers, chopped (half of English cucumber)
- 8 oz cherry heirloom tomatoes, sliced in half
- 1 cup organic broccoli, chopped
- 1/4 cup fresh parsley, chopped
- 4 oz feta, crumbled
Dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp white balsamic vinegar
- 2 tsp honey
- salt and pepper
Instructions
- Heat the grill to a medium-high heat. Spray or coat with vegetable oil before adding vegetables.
- In a medium sauce pot, bring quinoa and water to a boil over high heat. Reduce heat to simmer, cover and cook for 15 minutes. Remove from heat, and fluff the quinoa with a fork and allow to cool uncovered.
- While the quinoa is cooking, add whole asparagus and lengthwise cut zucchini to hot grill. Allow about 5 minutes to grill, turning over halfway through. Remove and set aside to cool before slicing.
- Dressing: Mix together olive oil, lemon juice, balsamic vinegar, honey, salt and pepper in a small bowl.
- Transfer the quinoa to a large mixing bowl, and add chickpeas, pepper, red onion, parsley and grilled vegetables. Toss with dressing to coat.
- Chill before serving a minimum of 15 minutes. Serve as a main or as a side dish with grilled meats.
Notes
This salad stays fresh in a sealed container in the refrigerator for up to 3 days.
Nutrition
Calories: 388kcal | Carbohydrates: 48g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Sodium: 19mg | Potassium: 622mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1277IU | Vitamin C: 36mg | Calcium: 73mg | Iron: 5mg