Side dishe for 3

Lemony Quinoa Kale Salad

Name: Lemony Quinoa Kale Salad
Total time: 30 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 1/4 cup chopped sun-dried tomatoes; 1 1/2 cups cooked quinoa; 4 cups loosely packed chopped kale; 1/4 cup sunflower seeds; 1/4 cup goat cheese crumbles; 1 can (15 oz) chickpeas; 1 1/2 tbsp olive oil; 1/4 tsp each sea salt and black pepper; 2 cups day old sturdy bread; 1 tsp avocado oil; 1 healthy pinch each sea salt and black pepper; 2 1/2 tbsp lemon juice; 2 tbsp olive oil; 1 1/4 tbsp maple syrup; 1/2 tsp dijon mustard; 1 pinch each sea salt and black pepper

This salad combines quinoa, kale, chickpeas, crisp bread, seeds, and goat cheese with a lemon-maple dressing.

$2.71per serving $$

30 minstart to table

3servings

Mediterranean Vegetarian Budget Side dishes Lunches Summer

Ingredients

1/4 cup chopped sun-dried tomatoes
1 1/2 cups cooked quinoa
4 cups loosely packed chopped kale
1/4 cup sunflower seeds
1/4 cup goat cheese crumbles
1 can (15 oz) chickpeas
1 1/2 tbsp olive oil
1/4 tsp each sea salt and black pepper
2 cups day old sturdy bread
1 tsp avocado oil
1 healthy pinch each sea salt and black pepper
2 1/2 tbsp lemon juice
2 tbsp olive oil
1 1/4 tbsp maple syrup
1/2 tsp dijon mustard
1 pinch each sea salt and black pepper

Steps

Heat the oven to 425 F and line a large baking sheet.
Toss the drained chickpeas with olive oil, sea salt, and pepper, then spread them on one side of the sheet.
Toss the bread cubes with avocado oil, sea salt, and pepper, then place them beside the chickpeas.
Bake the chickpeas and bread for 18 to 20 minutes, turning once.
Whisk the lemon juice, olive oil, maple syrup, Dijon mustard, sea salt, and pepper in a small bowl.
Massage the kale with half the dressing, then toss in the quinoa, sun-dried tomatoes, sunflower seeds, goat cheese, chickpeas, and bread.

Main ingredient on sale this week? See what to make with canned beans on sale.