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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 617 calories
  • 30 min
  • 4 servings

Ingredients

  • 4 medium carrots
  • 16 fl oz chicken or vegetable broth
  • 1 (15 oz) can garbanzo beans (chickpeas)
  • 2 cloves garlic
  • 1 small bunch green onions (scallions)
  • 1 small bunch Italian (flat-leaf) parsley
  • 2 bunches kale
  • 1 lemon
  • ⅔ cup pumpkin seeds
  • 1 cup quinoa
  • 16 sun-dried tomatoes, oil-packed
  • black pepper
  • Dijon mustard
  • extra virgin olive oil
  • pure maple syrup
  • red wine vinegar
  • salt

Instructions

  1. In a small saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
    • 1 cup quinoa
    • 16 fl oz (2 cups) chicken or vegetable broth
  2. Meanwhile, drain and rinse the chickpeas in a colander; set aside to drain further.
    • 1 (15 oz) can garbanzo beans (chickpeas)
  3. Wash and dry the fresh produce.
    • 1 lemon
    • 2 bunches kale
    • 4 medium carrots
    • 1 small bunch green onions (scallions)
    • 1 small bunch Italian (flat-leaf) parsley
  4. Grate the zest from the lemon and transfer to a salad bowl; juice the lemon into the same bowl.
  5. Peel and mince garlic; transfer to the bowl.
    • 2 cloves garlic
  6. Add vinegar, oil, Dijon, maple syrup, salt, and pepper to the bowl and whisk to combine.
    • ¼ cup red wine vinegar
    • ¼ cup extra virgin olive oil
    • 2 tsp Dijon mustard
    • 1 tsp pure maple syrup
    • ½ tsp salt
    • ⅛ tsp black pepper
  7. Fold the kale leaves in half lengthwise and slice off the stems. Finely chop leaves and transfer to the bowl with the dressing.
  8. Grate the carrots and add to the bowl with the kale.
  9. Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle and transfer to the bowl.
  10. Shave parsley leaves off the stems; discard the stems and mince the leaves. Add to the bowl.
  11. Uncover the quinoa and fluff with a fork.
  12. Thinly slice the sun-dried tomatoes and add to the bowl.
    • 16 sun-dried tomatoes, oil-packed
  13. Add the cooked quinoa and the chickpeas to the bowl; toss until well combined.
  14. To serve, divide salad between bowls and top with pumpkin seeds. Enjoy!
    • ⅔ cup pumpkin seeds

Nutrition per Serving

Calories
617
Fat
31g
Net Carbs
55g
Protein
24g

Cookware

  • can opener
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • measuring cups
  • measuring spoons
  • mixing bowls
  • small saucepan
  • whisk or fork