Salads can be delicious and healthy. This strawberry quinoa salad is an example of that. Enjoy plant protein from the quinoa, chickpeas, and pumpkin seeds.
Ingredients
White Balsamic Vinaigrette
- ¼ cup (60 ml) extra virgin olive oil plus more for chickpeas
- 2 tbsp (30 ml) white balsamic vinegar
- 1 tsp agave add more to desired sweetness
Salad
- 1 tsp extra virgin olive oil plus more as needed
- 1 [425-g] can chickpeas rinsed and drained
- Salt and pepper to taste
- ½ tsp garlic powder optional
- 4 cups (120 g) fresh spinach
- 4 cups (268 g) fresh kale leaves
- 1½ cups (278 g) quinoa cooked
- 2 cups (266 g) sliced and quartered cucumbers
- 1 cup (166 g) sliced strawberries
- 2 tbsp (18 g) roasted pumpkin seeds
Instructions
- To prepare the White Balsamic Vinaigrette, in a small bowl whisk the olive oil, white balsamic vinegar and agave. Set aside.
- To make the salad, warm a large skillet over medium heat. Add the olive oil and when it is warm, add the chickpeas and season with salt, pepper and garlic powder (if using). Cook, stirring often, for 7 to 10 minutes, until the chickpeas are crisp and golden. Set them aside to cool.
- Add about one quarter of the spinach and kale to each of four salad bowls. Top each bowl with about one quarter of the cooked and cooled quinoa and crispy chickpeas. Add one quarter of the cucumbers, strawberries and pumpkin seeds to each bowl. Drizzle with about 2 tablespoons (30 ml) of dressing per salad and toss, and add more dressing to taste. Season with salt and pepper and enjoy.
- If packing this for a to-go lunch, store with the dressing on the side until ready to serve.