Ingredients
Scale
- 1 cup quinoa
- 2 cups low sodium vegetable broth
- 2 cups chickpeas
- 4 cups kale
- 2 cups red cabbage
- 1 1/2 cups celery
- 1 cup shredded carrots
- 1/2 red onion
- 1/2 cup dried cranberries
- 1/2 cup slivered almonds
- 1/2 cup olive oil
- 1/4 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. Transfer to a small saucepan with vegetable broth and bring to a simmer. Cover and cook for 12-15 minutes until the broth is absorbed.
- Chop kale, cabbage, carrots, and red onion into bite-sized pieces. Combine in a large salad bowl with cooked quinoa and chickpeas.
- In a separate bowl, whisk together olive oil, apple cider vinegar, dijon mustard, maple syrup, salt, and pepper to create the dressing.
- Pour dressing over the salad mixture and toss well to coat evenly. Serve immediately or refrigerate until ready to enjoy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg