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Homemade Kale Superfood Power Salad (Vegan!) photo

Kale Superfood Power Salad (Vegan!)

Boost your lunch game with this vibrant, nutritious Kale Superfood Power Salad! Packed with protein and flavor, it's a celebration in a bowl!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/2 cup quinoa rinsed
  • 1 large bunch kale fresh, vibrant leaves
  • 1 medium carrot peeled and shredded
  • 1 cup cooked beets cubed
  • 1/4 cup red onion finely diced
  • 1 15 oz. can garbanzo beans drained
  • 1 large ripe avocado sliced
  • 1/4 cup sunflower seeds for crunch
  • 3 Tbsp balsamic vinegar for dressing
  • 1 Tbsp Dijon mustard for dressing
  • 1 clove garlic minced
  • 1/8 tsp salt to taste

Equipment

  • Medium pot
  • Large bowl
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Whisk

Method
 

Instructions
  1. 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.
  2. 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.
  3. Step 3: Chop the Vegetables - Peel and shred the carrot. Chop the cooked beets into bite-sized cubes and finely dice the red onion.
  4. 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.
  5. 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.
  6. Step 6: Dress the Salad - Pour the dressing over the salad mixture and toss everything together until well combined.
  7. 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.
  8. 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!