Kale and Chickpea Quinoa Medley
This vibrant Kale and Chickpea Quinoa Medley is a nutritious blend of protein-rich quinoa, hearty garbanzo beans, and tender kale. Enhanced with crisp bell peppers and a zesty lemon vinaigrette, this salad is a perfect choice for a refreshing lunch or as a colorful side dish. Experience a satisfying crunch and a burst of flavor in every bite, ideal for health enthusiasts!
ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 bunch kale, stems removed and chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup garbanzo beans, drained and rinsed
- ¼ red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
steps
- 1.
In a medium saucepan, bring the water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Remove from heat and let cool for 5-10 minutes, then fluff with a fork.
- 2.
In a large pot, lightly sauté the chopped kale in a splash of water or olive oil over medium heat for about 3-5 minutes until wilted but still vibrant.
- 3.
In a large bowl, combine the sautéed kale, diced bell peppers, garbanzo beans, red onion, and parsley.
- 4.
Add the cooled quinoa to the vegetable mixture and gently stir to combine.
- 5.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to create the vinaigrette.
- 6.
Drizzle the vinaigrette over the salad and toss well until everything is evenly coated.
- 7.
Serve chilled or at room temperature.
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