This salad is winter comfort in a bowl. Warm roasted root veggies, crispy quinoa, and a tangy balsamic dressing combine for a nourishing salad so tasty it’ll make you crave kale!
Bonus? It comes together in just 30 minutes when using pre-cooked grains. Let us show you how it’s done!
In the spirit of keeping things COZY, this quinoa and kale salad begins with roasting veggies to add warmth and sweetness. We love bell pepper, carrots, onions, and beets for a vibrant array of colors and nutrients, but feel free to swap in your favorite root veggies!
Next comes leftover cooked quinoa and sliced shiitake mushrooms seasoned with coconut aminos for sweetness and depth. Baking in the oven makes the quinoa crispy (YUM, it’s a quinoa game-changer!), and the mushrooms become slightly caramelized.
While those are in the oven, we massage the kale with balsamic vinegar, olive oil, tahini, salt, pepper, and garlic powder. It adds so much flavor, doubles as a dressing, and helps turn normally fibrous kale into a tender, easier-to-digest green!
All that’s left is adding the roasted veggies, quinoa, and mushrooms and garnishing with your choice of toppings. We love avocado for richness, toasted almonds (or other nuts/seeds) for crunch, and vegan parmesan cheese for saltiness.
We hope you LOVE this roasted vegetable & quinoa kale salad! It’s:
& SO delicious!
It’s a satisfying meal on its own, or for extra protein, you can add Quick & Easy Crispy Tofu, Lemon & Herb Roasted Chicken, or Crispy Skin Salmon.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Crispy Quinoa & Roasted Vegetable Kale Salad
A comforting winter salad with balsamic and tahini-massaged kale, crispy quinoa, Italian-spiced roasted veggies, and toasted almonds for crunch. Bursting with flavor, just 30 minutes required.
Servings 2 (Entrée servings)
QUINOA + MUSHROOMS
SALAD + DRESSING
FOR TOPPING optional but so good
If you haven’t already prepared your quinoa (or grain of choice), do so now on the stovetop or in the Instant Pot. Let cool, then proceed to step 2. (Note: Time to cook grains is not included in total prep / cook time).
Preheat your oven to 375 degrees F (190 C) and line two small baking sheets with parchment paper.
To one baking sheet, add the chopped carrots, bell pepper, onion, and beet. Toss the vegetables with 2 Tbsp of oil (adjust if altering batch size), Italian herbs, red pepper flakes (optional), garlic powder, salt, and pepper.
To the second baking sheet, add the cooked, cooled quinoa and sliced shiitake mushrooms. Toss with 2 tsp of oil (adjust if altering batch size) and coconut aminos. Roast the veggies and quinoa for ~20 minutes or until the vegetables are tender and golden brown and the quinoa is crispy. Toss as needed to ensure even cooking.
To your serving bowl or a mixing bowl, add chopped kale, balsamic vinegar, olive oil, tahini, salt, black pepper, and garlic powder. Massage for 1-2 minutes to combine and slightly tenderize the kale. Set aside.
To serve, top the kale salad with the crispy quinoa and mushrooms, roasted vegetables, and desired additional toppings, such as avocado, hemp seeds, toasted almonds, and vegan parmesan cheese (all optional).
Enjoy right away or store leftovers in the refrigerator for up to 24 hours, or 2-3 days if leaving out the avocado.
*For more protein, add additional hemp seeds or quinoa, pan-fried salmon, roasted chicken, or crispy tofu.
*Nutrition information is a rough estimate calculated with the lesser amount of olive oil and without optional ingredients.
Serving: 1 serving Calories: 465 Carbohydrates: 54.3 g Protein: 12.3 g Fat: 23.9 g Saturated Fat: 3.3 g Polyunsaturated Fat: 6.5 g Monounsaturated Fat: 12.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 733 mg Potassium: 1160 mg Fiber: 12.5 g Sugar: 18.9 g Vitamin A: 2076 IU Vitamin C: 154 mg Calcium: 316 mg Iron: 6.6 mg
This content was originally published here.