Vegan, Gluten-Free Warm Quinoa Salad With Kale Chips
The next time you're in the mood for something that's warm, hearty and satisfying, but are still trying to keep it healthy and light, try out this delectable and nutritious quinoa salad with kale chips. It's the perfect light lunch or dinner, with delicious flavors, beautiful colors and a great crunch from the kale chips. This dish is ready in no time and will soon become a household favorite!
- 1 cup quinoa
- 2 carrots, julienned
- 1/2 yellow onion, chopped
- 3 handfuls spinach
- 2-3 tbsp peanut sauce (2 tbsp peanut butter, juice of 1/2 lime, 2 tbsp rice wine vinegar, 1 tbsp olive oil and 1 tbsp minced garlic. Simmer over low-medium heat until melted together.)
- 1 tbsp rice wine vinegar
- Juice from 1/2 small lemon
- 2 tbsp olive oil
- 2 cloves minced garlic
- Sea salt and pepper
- Kale chips (Bake 1 bunch kale with olive oil, salt, pepper and nutritional yeast at 350 degrees until crispy.)
Prepare quinoa as directed. In separate pan, heat oil over medium-high heat, add onion, garlic, stirring frequently for 4-5 minutes.
Add in carrot, about 3 minutes. Add peanut sauce, vinegar and lemon juice.
Add in spinach 1 handful at a time until wilted. Sprinkle with salt and pepper.
When quinoa is prepared, fluff with fork and add in vegetable mixture. Place in serving bowls and top with kale chips.
Hillary Wright has been a dedicated student and teacher of yoga and meditation for almost a decade. She is a 500 Hour E-RYT and travels internationally teaching yoga teacher trainings and retreats. When Hillary is not traveling she lives and teaches in Manhattan.