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Kale Superfood Power Salad (Vegan!)

This Kale Superfood Power Salad is a vibrant, nutrient-packed dish that’s as satisfying as it is delicious!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1/2 cup quinoa
  • 1 large bunch kale
  • 1 medium carrot
  • 1 cup cooked beets (diced)
  • 1/4 cup red onion (thinly sliced)
  • 15 oz. garbanzo beans (rinsed)
  • 1 large ripe avocado
  • 1/4 cup sunflower seeds
  • 3 Tbsp balsamic vinegar
  • 1 Tbsp Dijon mustard
  • 1 clove garlic (minced)
  • 1/8 tsp salt

Instructions

  • Start by rinsing the quinoa under cold water to remove any bitterness. In a medium saucepan, combine 1/2 cup of quinoa with 1 cup of water. 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.
  • While the quinoa is cooking, wash and chop the kale into bite-sized pieces. Remove the tough stems and central rib for a more tender salad. Grate or finely chop the medium carrot, dice the cooked beets, and thinly slice the red onion.
  • Open the can of garbanzo beans and drain them well. Rinse under cold water to remove the canning liquid, then set aside.
  • In a small bowl, whisk together the balsamic vinegar, Dijon mustard, minced garlic, and salt. Adjust to taste, adding more vinegar or mustard if desired.
  • In a large mixing bowl, combine the chopped kale, cooked quinoa, grated carrot, diced beets, rinsed garbanzo beans, and sliced red onion.
  • Just before serving, slice the avocado and gently fold it into the salad mixture along with the sunflower seeds, being careful not to mash the avocado.
  • Drizzle the dressing over the salad and toss gently to combine all the ingredients. Serve immediately or let it sit for a few minutes to allow the flavors to meld.

Equipment

  • Medium Saucepan
  • Large Mixing Bowl
  • Sharp Knife
  • Cutting Board
  • Measuring cups and spoons
  • Whisk

Notes

  • For a tropical twist, add diced mango in the summer.
  • Swap beets for roasted sweet potatoes in autumn.
  • Add pomegranate seeds in winter for color and sweetness.