Quinoa and Kale Protein Salad

After a couple snowy days in April it's finally nice in Northeast Ohio! We've been trying to eat spring-like recipes despite all of the snow on the ground, but we're super excited to pick-up some things to grill the next two days while the temperatures are in the 70's. We made this salad a few weeks ago, but the spring flavors would pair well with grilled foods as the weather transitions from spring flurries to warmer temps. This salad could be served as a main course, but it was great as a side dish.

Slightly adapted from Foodie Crush.

-2 cups cooked quinoa
-2 cups chopped kale (ribs removed)
-1 15 ounce can garbanzo beans, drained
-5-6 clementine oranges, peeled and sliced
-1/3 cup honey glazed almonds + extra for serving (I used Fresh Gourmet) 
-3 tablespoons extra virgin olive oil
-1 tablespoon molasses
-1 tablespoon fresh orange juice
-1 garlic clove, pressed or minced
-2 teaspoons lemon zest, divided
-1 teaspoon kosher salt
-Freshly ground black pepper

In a large bowl, combine the cooked quinoa, chopped kale, garbanzo beans, orange slices, and honey glazed almonds.

In a small bowl, combine the olive oil, molasses, garlic, 1 teaspoon of lemon zest, kosher salt and a few grinds of black pepper.

Add the dressing to the salad and toss until everything is coated. Add the remaining lemon zest and season with additional salt and pepper to taste. Top each serving with additional honey roasted almonds for extra crunch.


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