Kale Superfood Power Salad (Vegan!)
Looking to boost your lunch game with something vibrant, nutritious, and oh-so-delicious? Look no further than this Kale Superfood Power Salad (Vegan!). Packed with protein, fiber, and plenty of vitamins, this salad is not just a meal; it’s a celebration of flavors and textures. The combination of kale, quinoa, and a medley of colorful veggies makes this salad a powerhouse of nutrients that will energize you throughout the day.
The best part? It’s super easy to whip up, making it perfect for meal prep or a quick weeknight dinner. Plus, it’s vegan and gluten-free, which means everyone can enjoy it. Let’s dive into why I love this recipe, what ingredients you’ll need, and how to make this vibrant bowl of goodness!
Why I Love This Recipe
This Kale Superfood Power Salad (Vegan!) is one of those recipes that I come back to time and time again. It’s versatile, allowing you to mix and match ingredients based on what’s in your fridge. The kale provides a hearty base, while the quinoa adds a lovely nutty flavor and texture. The cooked beets bring a hint of sweetness that balances the dish beautifully, and the avocado adds a creamy richness. Topped with sunflower seeds for crunch and a zesty dressing, this salad is as satisfying as it is nutritious.
What to Buy
To create this fantastic salad, you’ll need a few key ingredients. Here’s what to gather:
- 1/2 cup quinoa – A complete protein that brings a nutty flavor.
- 1 large bunch kale – Choose fresh, vibrant leaves for the best taste.
- 1 medium carrot – Adds color and a slight crunch.
- 1 cup cooked beets – I recommend using Love Beets brand for convenience.
- 1/4 cup red onion – Adds a zesty kick.
- 1 (15 oz.) can garbanzo beans – A great source of plant-based protein.
- 1 large ripe avocado – For creaminess and healthy fats.
- 1/4 cup sunflower seeds – For a crunchy texture.
- 3 Tbsp balsamic vinegar – Adds tanginess to the dressing.
- 1 Tbsp Dijon mustard – For a little kick in the dressing.
- 1 clove garlic, minced – Enhances flavor.
- 1/8 tsp salt – To taste.
Kitchen Gear Checklist
Before you start cooking, make sure you have the following kitchen gear:
- Medium pot – For cooking quinoa.
- Large bowl – To mix and serve the salad.
- Sharp knife – For chopping veggies.
- Cutting board – To protect your countertops while chopping.
- Measuring cups and spoons – For accurate ingredient measurements.
- Whisk – For mixing the dressing.
Kale Superfood Power Salad (Vegan!): Step-by-Step Guide
Step 1: Cook the Quinoa
Start by rinsing the quinoa under cold water. In a medium pot, combine the rinsed quinoa with 1 cup of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
Step 2: Prepare the Kale
While the quinoa is cooking, wash the kale leaves thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces. Place the kale in a large bowl and massage it gently with a drizzle of olive oil for a minute or two. This will help soften the leaves and enhance their flavor.
Step 3: Chop the Vegetables
Next, peel and shred the carrot. If you prefer, you can use a grater or food processor for this. Chop the cooked beets into bite-sized cubes and finely dice the red onion.
Step 4: Combine the Ingredients
Once the quinoa has cooled, add it to the large bowl with the kale. Toss in the shredded carrot, diced beets, red onion, and drained garbanzo beans.
Step 5: Make the Dressing
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, minced garlic, and salt. Adjust the seasoning according to your taste preferences.
Step 6: Dress the Salad
Pour the dressing over the salad mixture and toss everything together until well combined.
Step 7: Add the Toppings
Slice the avocado and arrange it on top of the salad. Sprinkle the sunflower seeds generously over everything for added crunch.
Step 8: Serve and Enjoy!
This Kale Superfood Power Salad (Vegan!) can be served immediately or stored in the fridge for later. If you’re meal prepping, keep the dressing separate until you’re ready to eat.
Dairy-Free/Gluten-Free Swaps
This salad is naturally dairy-free and gluten-free, but if you’re looking to customize it further, here are some swaps you can consider:
- Use apple cider vinegar instead of balsamic vinegar for a different tang.
- Swap out garbanzo beans for edamame for a different protein source.
- Replace sunflower seeds with pumpkin seeds for a nutty flavor.
- Add tofu for extra protein if desired.
Problems & Prevention
While making this Kale Superfood Power Salad (Vegan!), you might encounter a few common issues:
- Kale too tough: Make sure to massage the kale properly to soften it. This not only enhances the flavor but also makes it easier to chew.
- Quinoa too mushy: Be careful not to overcook the quinoa. Follow the cooking instructions and let it sit covered off the heat for a few minutes.
- Beets too messy: If you’re using fresh beets, wear gloves while handling them to avoid stained hands.
Keep-It-Fresh Plan
To maintain the freshness of your Kale Superfood Power Salad (Vegan!), consider the following:
Store leftovers in an airtight container in the refrigerator for up to 3 days. To prevent sogginess, keep the dressing separate until you’re ready to serve. If you’re meal prepping, pack the salad in individual containers and add the dressing just before eating.
Popular Questions
Can I use frozen beets instead of cooked beets?
Absolutely! Just make sure to thaw and drain them before adding to the salad. Fresh or frozen, both work well!
How do I make this salad more filling?
You can add more protein by incorporating nuts, seeds, or even some cooked grains like farro or brown rice.
Can I make this salad ahead of time?
Yes! This salad keeps well in the fridge. Just remember to store the dressing separately to keep the salad fresh and crisp.
What can I serve with this salad?
This salad pairs wonderfully with Smoky And Spicy White Bean Stew With Potatoes Kale or a side of Oven Roasted Green Beans for a complete meal.
If you’re on the lookout for more quick and easy recipes to complement this Kale Superfood Power Salad (Vegan!), consider trying out:
Bring It Home
This Kale Superfood Power Salad (Vegan!) is not just a meal; it’s a lifestyle choice that embraces health and flavor. With its vibrant mix of ingredients and ease of preparation, it’s the perfect dish for anyone looking to eat well without spending hours in the kitchen. Whether you’re meal prepping for the week or whipping up a quick dinner, this salad is sure to please. Enjoy every bite and feel good knowing you’re nourishing your body with wholesome ingredients!
Kale Superfood Power Salad (Vegan!)
Ingredients
Equipment
Method
- Step 1: Cook the Quinoa - Rinse the quinoa under cold water. In a medium pot, combine the rinsed quinoa with 1 cup of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
- Step 2: Prepare the Kale - Wash the kale leaves thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces. Place the kale in a large bowl and massage it gently with a drizzle of olive oil for a minute or two.
- Step 3: Chop the Vegetables - Peel and shred the carrot. Chop the cooked beets into bite-sized cubes and finely dice the red onion.
- Step 4: Combine the Ingredients - Once the quinoa has cooled, add it to the large bowl with the kale. Toss in the shredded carrot, diced beets, red onion, and drained garbanzo beans.
- Step 5: Make the Dressing - In a small bowl, whisk together the balsamic vinegar, Dijon mustard, minced garlic, and salt. Adjust the seasoning according to your taste preferences.
- Step 6: Dress the Salad - Pour the dressing over the salad mixture and toss everything together until well combined.
- Step 7: Add the Toppings - Slice the avocado and arrange it on top of the salad. Sprinkle the sunflower seeds generously over everything for added crunch.
- Step 8: Serve and Enjoy! - This salad can be served immediately or stored in the fridge for later.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Keep the dressing separate until you're ready to serve to prevent sogginess.
- This salad is versatile; feel free to add any extra veggies you have on hand!
