When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
This salad is winter comfort in a bowl. Warm roasted root veggies, crispy quinoa, and a tangy balsamic dressing combine for a nourishing salad so tasty it’ll make you crave kale! Bonus? It comes together in just 30 minutes when using pre-cooked grains. Let us show you how it’s done! In the spirit of keeping things COZY, this quinoa and kale salad begins with roasting veggies to add warmth and sweetness. Crispy Quinoa & Roasted Vegetable Kale Salad from Minimalist Baker → Crispy Quinoa, Kale Quinoa Salad, Vegetable Quinoa, Vegan Salad, Recipe Using Kale, Tofu Nutrition, Roasted Root Veggies, Pan Fried Salmon, Italian Spices
Recipe from

Crispy Quinoa & Roasted Vegetable Kale Salad

11 ratings
· 30 minutes · Serves 2
2 large carrots, peeled and sliced into 1/4-inch rounds ((2 large carrots yield ~1/3 cup or 84 g))
1 medium red bell pepper, sliced into uniform bite-size pieces (~1/2 inch) ((1 pepper yields ~3/4 cup or 190 g))
1/2 cup sliced red onion ((1/4-inch wide half circles))
1/2 cup diced beet ((1/2-inch cubes // or sub sweet potato or more carrot))
1-2 Tbsp avocado or olive oil ((enough to coat veggies well))
2 tsp dried Italian herb seasoning ((e.g., oregano, marjoram, thyme, rosemary, basil, sage))
1 tsp red pepper flakes ((optional))
1 tsp garlic powder
1/4 tsp each sea salt + black pepper
1 cup cooked, cooled quinoa ((or sub other grain of choice))
1 ⅓ cup sliced shiitake mushrooms
1-2 tsp avocado or olive oil
2 Tbsp coconut aminos
7 cups chopped kale ((curly or dino))
3 Tbsp balsamic vinegar
1/2 Tbsp olive oil
2 Tbsp tahini
1/8 tsp each sea salt + black pepper
1 dash garlic powder
1/2 ripe avocado, diced
1/4 cup slivered toasted almonds ((or other nut / seed of choice, such as pepitas or pistachios))
1 Tbsp hemp seeds
Vegan Parmesan Cheese


More like this