Ingredients
Scale
- 1 cup quinoa
- 2 cups low sodium vegetable broth
- 2 cups chickpeas
- 4 cups kale
- 2 cups red cabbage
- 1 ½ cups celery
- 1 cup shredded carrots
- ½ red onion
- ½ cup dried cranberries
- ½ cup slivered almonds
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- Salt & black pepper, to taste
Instructions
- Rinse quinoa under cold water using a fine mesh strainer. In a small saucepan, combine rinsed quinoa and vegetable broth. Bring to a simmer, cover, and cook for 12-15 minutes until the broth is absorbed.
- While quinoa cooks, finely chop kale, cabbage, carrots, and red onion. Place them in a large salad bowl along with drained chickpeas once the quinoa has cooled slightly.
- In a small bowl or mason jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
- Pour the dressing over the salad mixture and toss well to coat all ingredients evenly. Serve immediately or let chill for enhanced flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg