3 entrée servings (or 6 as a side)
A bright, crunchy salad of massaged kale, fluffy quinoa, roasted chickpeas and croutons, dressed with lemon vinaigrette and topped with goat cheese.
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| prepPreheat oven to 425°F / 218°C | ||||
| prepLine a large baking sheet with parchment paper | ||||
| 2-3 Tbsp lemon juice (freshly squeezed) | Whisk lemon, oil, maple syrup, Dijon & salt | Massage kale in dressing 2-3 min | Add quinoa, sunflower seeds & goat cheese | Cool chickpeas & croutons slightly, add to salad |
| 2 Tbsp olive oil (for dressing) | ||||
| 1-1 ½ Tbsp maple syrup | ||||
| 1/2 tsp Dijon mustard | ||||
| 1 pinch each sea salt and black pepper (for dressing) | ||||
| 4 cups loosely packed chopped kale (about 100 g) | ||||
| 1/4 cup chopped sun-dried tomatoes (or kalamata olives) | ||||
| 1 ½ cups cooked quinoa | ||||
| 1/4 cup sunflower seeds (roasted unsalted) | ||||
| 1/4 cup goat cheese crumbles | ||||
| 2 cups day-old sturdy bread, torn into ~1-inch pieces | Toss bread with oil, salt & pepper | Add croutons to sheet at 8 min mark | Bake croutons 7-10 min until golden | |
| 1 tsp avocado oil (for croutons) | ||||
| 1 healthy pinch each sea salt and black pepper (for croutons) | ||||
| 1 (425 g) can chickpeas, drained and rinsed | Toss chickpeas with oil, salt & pepper | Bake chickpeas 425°F / 218°C, 15-20 min | ||
| 1 ½ Tbsp olive oil (for chickpeas) | ||||
| 1/4 tsp each sea salt and black pepper (for chickpeas) | ||||
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