California Chopped Kale Salad
California Chopped Kale Salad. Vegan, Gluten Free. Quinoa, kale and all the veggies, plus flaked coconut & juicy grapes with a champagne vinaigrette.
- 1 cup quinoa uncooked, or 3 cups
- 3 cups kale de-stemmed, chopped
- 1 bell pepper diced, any colour, i used green
- 1 cup carrots finely shredded
- 1 cup edamame or chickpeas
- 1 cup grapes sliced
- ½ cup sweet corn
- ½ cup flaked unsweetened coconut
- ½ cup pecans crushed
¼ cup fresh cilantro chopped
¼ cup water filtered
2 ½ tablespoons champagne vinegar or wine vinegar
1 tablespoon maple syrup
3 teaspoons dijon mustard
2 tablespoons shallot chopped
¾ teaspoon sea salt
½ teaspoon black pepper
Step by Step Instructions
In a medium sized pot, combine 2 cups of water with 1 cup of quinoa and bring to a boil. Lower heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.
In a large salad bowl, add the kale and chop it up with kitchen scissors.
Next add your oats and almonds to your high powered blender. Pulse until a meal forms and resembles a grainy flour mixture.
In a food processor, pulse the bell pepper and carrots until finely shredded. Add into the bowl of kale. Then add the rest of the salad ingredients and mix well.
Prepare the dressing by whisking all the dressing ingredients together in a small bowl, or blending them in a small food processor.
Pour the dressing over the salad, mix and enjoy!