What do you associate the word ‘salad’ with? Being starving? Restriction? I could never understand how anyone could have a salad for lunch and stay full. I would always end up being starving and then going straight to the donuts. There goes that diet.
However, one thing that I wasn’t aware of was that I was using the wrong ingredients to fill me up. I think that the vegetable we associate most with a salad, is lettuce. Plain lettuce and then maybe a few pieces of chicken. No wander that never filled me up! It wasn’t filled with nutrient, and great sources of protein, fat and carbs, which is what the body thrives on. More so, let’s be honest, who want’s to eat lettuce unless it comes in a big juicy burger? Not me, that’s for sure.
Then I came across this amazing salad I found on the internet. So beautifully put together with the brightest colors and most importantly, delicious ingredients.
I could eat this all week long, everyday all day. Therefore I felt the need to share this recipe with you.
The whole shabang takes 45 minutes to throw together. Let’s get to it!
For the salad:
1 cup (250 mL) of uncooked quinoa of any kind that you like
1,5 cup of water (375 mL)
1 can (14 oz/398 mL) of chickpeas, drained and rinsed
3 cups (750 mL) kale finly chopped and rinsed
3 medium carrots, peel and shredded 1 1/2 cup (375 mL)
1/2 cup (125 mL) green onions
1/4 cup (60 mL) chopped sun dried
For the dressing:
1/4 cup (60 mL) of red wine vinegar, or anyone vinegar you wish
2 teaspoon of Dijon mustard
1 large garlic clove, minced
1/4 cup (60 mL) extra virgin olive oil
Salt and pepper to taste
1 teaspoon of pure maple sirup
Zest of 1 medium lemon, about 1 tablespoon
Seasalt and freshley ground pepper
1/4 cup plus 2 tablespoons (90mL) of pumpkin seeds
1 tablespoon of hemp hearts
Make the salad
- bring out a pot to prepare the quinoa. Add water into the bowl and turn up the tempeture. When that water boils, add the quinoa and let it cook for 13-15 minutes. When it’s done, remove from the stove and pour out excess water.Let the quinoa cool down.
- Meanwhile, bring out a large bowl to place the chickpeas in. Now add the kale, carrots, green onion, and tomatoes. Mix it all together.
3. Make the dressing
In a small bowl whisk together the vinegar, Dijon mustard, and garlic. While whisking, slowly stream in the oil and add the salt, pepper, maple syrup, and lemon zest.
4. Now add the quinoa to the bowl along with the dressing and mix it all together carefully.
Now for some extra protein I love to add hummus on the side. It is totally optional but it taste very nice.
Let me know how you liked this recipe!