Kale salad is made hearty with the addition of quinoa and crispy candied almonds. Seasonal, simple and made with common ingredients, you’ll want to keep this recipe in your repertoire for satisfying lunches and light dinners.
2 cups water
1 cup uncooked white or black quinoa
1/2 cup raw, unsalted whole almonds
1 Tbsp sesame seeds or hemp hearts
1 Tbsp maple syrup
1/4 tsp sea salt
1/4 cup Master Vinaigrette
3 Tbsp plain dairy-free yogurt
Juice of 1/2 lemon
1/4 tsp ground black pepper
4 cups packed, destemmed, roughly chopped kale (about 1/2 bunch)
2 cups fresh blackberries
In medium saucepan, bring water and quinoa to a boil, reduce to a simmer, cover and cook for 15 minutes. Remove from heat and steam, covered, for 5 minutes.
Preheat oven to 350 F.
Line large baking sheet with parchment paper. Place almonds, sesame seeds or hemp hearts, maple syrup and salt on baking sheet. Toss to combine and spread in single layer. Roast for 5 to 10 minutes, until caramelized. Cool to room temperature (nuts will get crispy) and roughly chop.
In large bowl, whisk together Master Vinaigrette, yogurt, lemon juice and pepper until fully combined. Add kale, blackberries and cooked quinoa, reserving a few blackberries for garnish (optional). Mix until all ingredients are incorporated, cover and chill for 1 hour.
To serve, garnish with reserved blackberries, plus candied almonds.