recipe: kale + quinoa salad
kale salad has met its match
It seems everywhere you go these days there's a kale salad of some sort - and for good reason!
As we've shared already, kale is a delicious nutrient-dense food and, unlike many leafy greens, holds up very well to being prepared in a salad.
We actually serve a kale salad of sorts in I Love Juice Bar locations; our Kale Quinoa Bowl. But as you'll see from the recipe below (the same one we serve!), our version is a pumped-up kale salad that mixes in different flavors and textures with a combination of highly-nutritious (and oh-so-delicious) ingredients like black beans, sunflower seeds and spinach - all tossed in a light lemon dressing.
This recipe will make a big family-sized portion, but if you only want a taste, come in to I Love Juice Bar and you can get just a single serving.
Kale + Quinoa Salad
6 ounces fresh kale, washed and roughly chopped
10 ounces fresh spinach, washed and roughly chopped
1/2 pint grape tomatoes, cut in half
1/2 15-ounce can cooked black beans, rinsed and drained
1 bunch fresh Italian parsley, finely chopped
1/4 bunch fresh cilantro, finely chopped
1 small clove garlic, finely minced
1 medium cucumber, diced into 1/4 inch cubes
2 cups cooked quinoa
1/2 cup raw sunflower seeds
1/2 cup dried cranberries
lemon dressing (see recipe below)
3 1/4 ounces fresh lemon juice
1/3 cup extra virgin olive oil
2 1/2 tsp kosher salt
pinch cayenne pepper
pinch red pepper flakes
Whisk all dressing ingredients together and set aside. In a large bowl, add everything but the dressing, cranberries and sunflower seeds and toss to combine. Drizzle in the dressing and toss well to coat all ingredients. Top with cranberries and sunflower seeds before serving.