Kale, Quinoa and Cannellini Bean Salad

Due to popular demand on Instagram, I’ll be sharing my kale, quinoa & cannellini bean salad today! I got an overwhelming positive response on this picture (over 8000 likes, WHOA) and even had people messaging me, wanting the recipe. Clearly, I just had to share it on the blog because I know you will love it! It’s so light and fresh, perfect for lunch, dinner or as a side salad.

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I love salad! They are so incredibly versatile and a great way to pack in all the veggies (and some fruits) into your daily lifestyle. I’ve been particularly loving the addition of quinoa in my salads. Quinoa is a complete protein, making this salad very filling, not to mention the protein from the cannellini beans.

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I threw this salad combination together quickly one after when I was using up leftovers in the fridge. Cannellini beans were what I had on had but feel free to sub them with chickpeas (my favorite legume), black beans, lentils, or whatever been you love!

Kale, Quinoa and Cannellini Bean Salad

Ingredients:

  • 4 cups kale, washed and chopped
  • 2 cups quinoa, cooked
  • 1 can cannellini beans
  • 1 1/2 red bell peppers chopped
  • 2 radishes, cut in half and sliced
  • 1/4 cup extra virgin olive oil (plus extra for massaging the kale)
  • 3 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 2 tbsp maple syrup
  • salt and pepper to taste

Directions:

  1. Massage the kale: Place all of the washed and chopped kale into a bowl. Drizzle with a little extra virgin olive oil and massage it for about 4-6 minutes (massaging the kale will make it more tender, remove the bitterness and aid digestion).
  2. Add the cooked quinoa, cannellini beans, chopped red bell peppers and sliced radishes to the bowl of kale.
  3. Make the salad dressing: In a jar, combine the extra virgin olive oil, apple cider vinegar, dijon mustard, maple syrup and, salt and pepper. Seal the jar and shake well to emulsify.
  4. Dress the salad with the salad dressing and enjoy! Can be stored in the fridge for 5 days.

 

happy cooking,

Sarah

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