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



  1. 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
  2. Prepare the dressing: In a small bowl, combine dressing ingredients; whisk until thick and creamy.
  3. Add salad ingredients to a large bowl. Mix dressing into the salad. Top with sliced egg or tuna, if desired.



Yields 6 Servings

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