Kale Quinoa Salad with Creamy Ginger Dressing

Name: Kale Quinoa Salad with Creamy Ginger Dressing
Prep time: 15 min
Total time: 15 min
Yield: 8 serving
Ingredients: 1/2 cup uncooked quinoa; 2 cups shredded red purple cabbage; 2 large carrots; 1 large red bell pepper; 1 large yellow bell pepper; 1 TBS extra virgin olive oil; 4 cups chopped kale; 1/3 cup sunflower seeds; 1/3 cup sunflower seed butter; Juice of 1 large lemon; 3 TBS Coconut aminos; 1/2 TBS minced garlic; 1 1 " cube fresh ginger; 2-3 TBS water; 3/4 tsp salt

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Prep Time
15 mins
Total Time
15 mins
Servings
8
Calories
134 kcal
Course
Salad
Cuisine
American

Kale Quinoa Salad with Creamy Ginger Dressing

Iris Warren

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This Rainbow Kale Quinoa Salad is loaded with carrots, red cabbage, bell peppers and tossed with a creamy ginger dressing – This recipe is nut-free, has no added sugars, vegan, and gluten-free.

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Ingredients

Servings

for the salad

1/2 cup uncooked quinoa
2 cups shredded red purple cabbage
2 large carrots skinned and thinly sliced (I used vegetable peeler)
1 large red bell pepper thinly sliced
1 large yellow bell pepper thinly sliced
1 TBS extra virgin olive oil or avocado oil
4 cups chopped kale
1/3 cup sunflower seeds or use for topping

for the dressing

1/3 cup sunflower seed butter
Juice of 1 large lemon about 1/3 cup
3 TBS Coconut aminos
1/2 TBS minced garlic
1 1 " cube fresh ginger peeled and chopped
2-3 TBS water to thin
3/4 tsp salt to taste

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Instructions

Rinse quinoa in fine mesh strainer and place in small pot of water with 1½ cups of water. Allow pot to come to a boil. Simmer for about 15 minutes, until quinoa is tender and water has mostly gone. Remove from heat and gently fluff with fork before transferring to heat-proof bowl to cool. While the quinoa is cooking and cooling, prep all of your veggies.
Place chopped kale in large bowl and drizzle oil over kale. Gently massage oil into kale with your fingertips to soften the kale. This will help take the bitterness away as well.
Add in the rest of your prepped veggies – red cabbage, carrots and bell peppers – with the kale.
Once quinoa has cooled, transfer to large bowl of kale and veggies and use tongs to gently toss.
Make the dressing: In a small food processor or blender add all of the dressing ingredients, sunflower seed butter through salt, and blend until smooth. Adjust consistency with 1 tablespoon of water at a time. I used 3 tablespoons.
Pour dressing over bowl and use tongs to coat salad with the dressing. Chill salad until ready to serve.

Notes

Salad can be prepped a day or two in advance. I would cover salad bowl with lid, then toss with dressing just before serving. Store leftovers covered in fridge 4-5 days. See notes in blog post covering questions you may have about the recipe. Omit quinoa if completely grain-free or looking for a Whole30® compliant recipe.

Nutrition Information

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Serving 1/8th Calories 134kcal (7%) Carbohydrates 19g (6%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Sodium 61mg (3%) Fiber 4g (16%) Sugar 3g (6%)