Ingredients

The following ingredients have 5 Servings
  • 1 cup quinoa
  • 1 3/4 cups water
  • 1 tablespoon olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons vegan mayonnaise (or regular mayonnaise if you are not vegan, or omit)
  • 2 tablespoons whole grain dijon mustard
  • 2 tablespoons lemon juice
  • 1 lemon (zested)
  • salt/pepper to taste
  • 1 bunch of kale (de-stemmed and chopped (about 3 cups))
  • 2 celery stalks (chopped)
  • 1 granny smith apple (chopped)
  • 1 15 oz. can of chickpeas (rinsed and drained)
  • 1/4 cup dried cranberries (chopped)
  • 1/2 cup toasted walnuts (chopped)

Instruction

  • In a pot heat 1 tablespoon oil over medium heat and add the quinoa. Toast for a few minutes until just starting to brown and add the water. Add salt to taste. Bring to a boil, reduce heat and simmer, covered until cooked through (15-20 minutes). Fluff with a fork once cooked.
  • In a pan dry toast the walnuts over medium-low heat until toasted (making sure not to burn them)
  • In a small bowl combine 2 tablespoons olive oil, mustard, lemon juice , lemon zest, and mayonnaise (if using). Mix until smooth.
  • In a large bowl combine cooked quinoa, kale, celery, chickpeas, cranberries and walnuts. Mix.
  • Top with dressing when ready to serve.