Full Capacity Living...

Who doesn't love a colorful and protein packed summer salad recipe?

This one is our go to hearty salad recipe and it originally came from Angela Liddon of "Oh She Glows" recipe blog. I have a few of my own substitutions and I note those here.

Ingredients

1 cup uncooked rainbow quinoa or regular quinoa, or 3 cups cooked quinoa
1 1/2 cups water
1 (14 ounce/398 mL) can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
3 cups packed stemmed lacinato kale, finely chopped
3 medium carrots, thinly sliced on mandoline
1/2 cup chopped green onion
1/2 cup fresh parsley leaves, finely chopped
1 mango cut in small chunks for summer recipe. Fall/winter recipe and the original call for sun dried tomatoes.

Red Wine Vinaigrette

1/4 cup red wine vinegar
2 tsp Dijon mustard
1 large clove garlic, minced
1/4 cup extra-virgin olive oil
1/4 tsp sea salt
Freshly ground black pepper
1 tsp pure maple syrup
Zest of 1 medium lemon (about 1 tbsp.)

I usually double the salad dressing and use for other things as well!

For the garnish

Fine sea salt and freshly ground black pepper
1/4 cup plus 2 tbsp. toasted pumpkin seeds (I used toasted slivered almonds)
1 tbsp. hemp hearts (a bit of extra protein)

Instructions

1. Make the salad: Rinse the quinoa in a fine-mesh sieve. Combine quinoa, water and a pinch of salt in a medium pot and stir. Bring to a boil over medium to high heat, then reduce the heat to low, cover, and simmer for 13 to 16 minutes, until the water has absorbed and the quinoa is fluffy. Remove from the heat, uncover, fluff with fork. Let it cool only slightly as the warm quinoa will soak up the dressing and hold the flavor.
2. Meanwhile, place the chickpeas in an extra-large bowl. Add the kale, carrot, green onion, parsley and mango to the serving bowl along with the chickpeas.
3. Make the red wine vinaigrette: In a small bowl, whisk together the vinegar, Dijon mustard and garlic. While whisking, slowly stream in the oil. Whisk in the salt, pepper, maple syrup, and lemon zest, adjusting to taste if desired.
4. Add the cooked quinoa to the bowl along with the veggies. Pour on all the dressing and toss well to combine. Season generously with salt and pepper. Sprinkle with the seeds and serve. Store any leftovers in an airtight container in the fridge for 3 to 5 days.

*Note: the quinoa can also be cooked in a rice cooker using the same measurements above.

Enjoy! Share your comments if you make this lovely salad.

Thanks for being here...my goal in 2025 is to provide more hands on easy to implement tools and education via my email newsletters.

If this resonates with you and you think someone you know could benefit please share this email.

Together we can make the world a happier, healthier place.

In best health,

Karen

PS: Want to work with me? Schedule a complimentary discovery call here: