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You are here: Home / Recipes / Healthy / Kale and Quinoa Salad

Kale and Quinoa Salad

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It’s no surprise to anyone who knows me, I am a salad lover. Most of the time I don’t even use salad dressing. I know I know, weird right? My new favorite salad is my Kale and Quinoa Salad. It’s the best! I eat this multiple times a week. Because I am in love for roasted Brussel Sprouts and Chickpeas, I had to add it a salad. If you haven’t tried brussels sprouts you don’t know what you’re missing. I tried them for the first time this year. I can’t believe I waited this long to try them. If you aren’t a fan of some of the ingredients I added, just leave them out.

Kale and Quinoa Salad

Healthy Quinoa Salad

Kale Quinoa Brussel Sprouts Salad

 

Kale Quinoa Salad with Brussels Sprouts

 

Kale and Quinoa Salad

A Cup Full of Sass
Salads don't have to be boring. Quinoa, Kale, Dried Cranberries, Brussels Sprouts and Chickpeas makes this salad delicious!
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Cook Time 20 mins
Course Salad
Servings 2 Servings

Ingredients
  

  • 1/2 cup Quinoa
  • Kale
  • Dried Cranberries sprinkle on top of salad
  • 5-7 Brussels Sprouts
  • 14 oz. can of Chickpeas Garbanzo Beans
  • 1/2 cup Pecan Halves
  • 1/2 tsp. Cinnamon
  • Sea Salt & Pepper to taste
  • Avacado Oil

Instructions
 

  • Bring 1 cup of water and 1/2 cup of Quinoa to a boil, in a medium pot. Cover and reduce heat to medium-low. Simmer 15-20 minutes. Remove from heat and rinse with cold water. Add Quinoa back into the pan and set aside.
  • While the Quinoa is cooking Preheat oven to 400 degrees. Cut Brussels sprouts in half and add Brussels to baking sheet. Drizzle with ½-tablespoon olive oil. Season with salt and pepper. Roast 20 minutes, or until tender with a fork.
  • Open, drain, and rinse chickpeas. Pat dry with a paper towel. Heat 1 ½ tablespoons of olive oil in a large sauté pan over medium-high heat. Add chickpeas to hot pan. Cook 4 minutes. Next season with salt, pepper and 1/2 tsp. of cinnamon and cook for an additional minute. Remove from heat.
  • Place pecans on a baking sheet and drizzle with ½ tablespoon olive oil. Season with salt and pepper. Toast in oven 4-5 minutes, or until golden brown.
  • Add a small amount of Quinoa to the salad bowl, next add kale, then add more quinoa. Add the desired amount of Chickpeas on salad. Next, add roasted Brussels sprouts. Top with a handful of roasted pecans and dried cranberries.
  • You can choose any dressing for the salad. I chose a vinaigrette dressing. Sometimes I skip the dressing.

Nutrition

Serving: 2serving
Keyword Healthy recipes
Tried this recipe?Let us know how it was!

 

                                                                                               

 


Dairy Free, Food, FWTFL Food, Gluten Free, Healthy, Low Carb, Main Dish, Paleo, Recipes · 5 Comments

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Comments

  1. Karen says

    at

    Oh yum!! Can’t wait to try this!! 🙂

    Reply
    • Amy Tinnin says

      at

      It’s so good Karen! <3

      Reply
  2. Lauren says

    at

    This looks so amazing! I love anything with chickpeas and brussel sprouts 🙂 Pinned

    Reply
    • Amy Tinnin says

      at

      Thanks Lauren!! I think so too! Two of my favorite things. lol

      Reply
  3. Holly says

    at

    This looks delicious Amy! I can’t wait to make it!

    Reply

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About Me

Welcome! My name is Amy Tinnin and I am so glad you are here! A Cup Full of Sass is a place where I share Fashion, Recipes, Home Decor, Hosting and Entertaining ideas for the everyday Woman. I love connecting with readers so follow me on my social networks and let's be friends. Read More…

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