
14 Dec Busy in Brooklyn Kale Salad
Adopted from Millennial Kosher Cookbook
Salad Ingredients:
½ cup white quinoa
¾ cup water
6 cups chopped kale
1 cup chickpeas
2 cups diced beets (already cooked)
¼ cup pumpkin seeds
¼ cup dried cranberries
Dressing Ingredients:
½ cup olive oil
¼ cup balsamic vinegar
2 Tbsp Dijon mustard
2 Tbsp honey
1 clove, garlic minced
1 Tbsp lemon juice
- Salt and pepper to taste
- Prepare the quinoa: place the quinoa and water into a small saucepan. Bring to a boil; reduce to a simmer and cook, covered, for 10 minutes. Cool for 10 minutes; full with a fork
- Prepare the dressing: In a small bowl, combine dressing ingredients; whisk until thick and creamy.
- Add salad ingredients to a large bowl. Mix dressing into the salad. Top with sliced egg or tuna, if desired.
Yields 6 Servings