Baby Kale Quinoa Salad with Chargrilled Veg

A plate with chargrilled vegetables on top of a quinoa kale salad.

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5 from 1 vote

Baby Kale Quinoa Salad with Chargrilled Veg

A satisfying kale quinoa salad with chargrilled zucchini and courgette a great lunch option

Prep Time30

Cook Time30

Total Time1

Course: Lunch, Salad

Cuisine: British

Servings:

Calories: 671kcal

Author: Sasha Hooper

Equipment

Ingredients

½ cup quinoa
¾ cup water
2 big handfuls baby kale leaves
6-8 radishes
½ red onion
¼ small red cabbage
1 can chickpeas
2 small courgettes
1 red pepper

For the dressing

¼ cup almonds soaked for at least an hour, preferably 4
4-5 tablespoons water
1 small garlic clove
1 cm piece of ginger
1 teaspoon rapeseed oil
½ teaspoon apple cider vinegar
salt and pepper

Instructions

First cook the quinoa. Place the quinoa in a small heavy based pan with the water and a pinch of salt. Bring to the boil, stir briefly with a fork, then clamp on a lid and reduce the heat. Cook for about 15 minutes until all of the liquid has been absorbed. Once you have turned the heat off, leave the lid on for 5-10 minutes to allow the quinoa to steam dry. Run a fork through the quinoa and set aside to cool.
½ cup quinoa, ¾ cup water
Toss the chickpeas with a drizzle of rapeseed oil and a pinch of salt in a large bowl. Add the cooled quinoa.
1 can chickpeas
Finely the slice the radishes, red onion and red cabbage (I use a handheld mandoline for ease). Add these to the bowl along with the baby kale.
6-8 radishes, ½ red onion, ¼ small red cabbage, 2 big handfuls baby kale leaves
Get a griddle pan on to heat. Slice the courgettes and the pepper into thick strips. Drizzle them with oil and rub to coat them evenly. Sprinkle with salt and pepper. Once the griddle pan is nice and hot, place the courgettes and peppers on in batches and griddle on each side until they are softened and are nicely charred, about 2-3 minutes per side.
2 small courgettes, 1 red pepper
To make the dressing, place all of the ingredients in a blender and puree until smooth. You might need to add more water depending on how thick you like your dressing.
¼ cup almonds, 4-5 tablespoons water, 1 small garlic clove, 1 cm piece of ginger, 1 teaspoon rapeseed oil, ½ teaspoon apple cider vinegar, salt and pepper
Toss the salad with the dressing along with a pinch of salt to taste. Serve up onto a platter or individual bowls and top with the chargrilled veggies and some more dressing to drizzle over.

Notes

This salad is also really good with avocado on top!

I use almonds with skins on and just peel them after they have soaked - if you can't be bothered to do that then just use blanched almonds.

Nutrition