Image for illustration onlyLemony Quinoa and Kale Salad with Crispy Chickpeas
Careful preparation keeps the ingredients distinct, while the dressing brings them together without weighing them down. In lemony quinoa and kale salad with crispy chickpeas, chopped sun-dried tomatoes or Kalamata olives are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 15 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Heat an oven to 218°C and place a large baking tray with baking paper.
- 2If using hard/dry dried tomatoes, soak in hot water for 5-10 minutes then drain.
- 3Cook the quinoa if it is not cooked: in a small pot, combine 120 ml of dry quinoa and 240 ml of water. Bring to a boil, then lower the flame, cover and cook for 15-18 minutes until the quinoa is soft. Set aside covered.
Nutrition
- Calories
- 632
- Protein
- 19.9g
- Carbs
- 89.6g
- Sugar
- 13.3g
Chef tips
Replace goat cheese with tofu for a vegan version. Add roasted nuts for added texture.
Culinary reasoning
Careful preparation keeps the ingredients distinct, while the dressing brings them together without weighing them down. In lemony quinoa and kale salad with crispy chickpeas, chopped sun-dried tomatoes or Kalamata olives are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.