Kale Chickpea Quinoa Salad with Broccoli

Get setIngredients

• ¾ cup quinoa, dry
• 1½ cup low sodium vegetable broth
• 5 cups kale, measured before chopping ((once chopped & massaged, makes ~2½ cups))
• ½ cup shaved parmesan cheese
• 1 (15 oz) can chickpeas ((garbanzo beans))
• 1 Tbsp extra virgin olive oil
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp kosher salt
• ¼ tsp black pepper
• 6 cups broccoli florets ((~2 heads chopped into florets))
• 2 Tbsp extra virgin olive oil ((or avocado oil))
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ¾ tsp kosher salt ((use ½ if using fine table salt))
• ¼ tsp black pepper
• squeeze fresh lemon ((added at the end))
• ¼ cup tahini
• 3 Tbsp fresh lemon juice ((~1 large lemon))
• 1 Tbsp maple syrup
• 1 tsp Dijon mustard
• 1 cloves garlic
• ½ tsp kosher salt ((more to taste))
• dash black pepper
• ¼-⅓ cup water to thin it out as needed ((I use about ⅓ cup))

Recipe yield: 5. Shown for cooking scale, not as a health score.

Make itInstructions

1. Preheat the oven to 425℉ (218°C). Line 2 large baking sheets with parchment paper and spray with olive oil for easy clean up. Chop the broccoli into similarly sized pieces. In a large mixing bowl, toss the broccoli in the olive oil, smoked paprika, cumin, garlic powder, salt and pepper. Add it to one of the baking sheets in a single layer and roast in the preheated oven for 20-25 minutes, tossing halfway through. When broccoli is done cooking, add a squeeze of lemon.

2. Drain and rinse the chickpeas and dry them with paper towels. In the same bowl or a different bowl as you seasoned the broccoli (I just use the same bowl to make it easier), add the chickpeas, olive oil, and seasonings. Toss to coat the chickpeas and add them in a single layer to the second baking sheet. Roast in the preheated oven 20-25 minutes, tossing halfway through.

3. While the broccoli and chickpeas roast, cook the quinoa. First rinse the dry quinoa under cold water using a fine mesh strainer. Then, add it to a small pot with the vegetable broth and bring it to a boil. Lower heat, cover, and simmer for 15 minutes. Remove from the heat and let it cool 5 minutes. Fluff it with a fork.

4. Chop the kale and add it to a bowl with a squeeze of lemon juice and pinch of salt. Massage kale with clean hands to soften it and set it aside.

5. Make the dressing by blending the ingredients in a blender or food processor. Give it a taste and add more salt as needed. Add warm water to get it to the consistency you like.

6. Assemble by adding everything including the chopped kale, crispy chickpeas and broccoli, cooked quinoa, and parmesan to a large bowl or salad serving dish. Add half the dressing right before serving and serve the remaining dressing on the side. If your'e using this salad as a meal prep for the week, I suggest making the separate components and assembling it when you're ready to eat.

7. Hint: don't skip massaging the kale! It makes a big difference in the texture and softens it. This salad can be served at room temperature.

Adapted from mallorythedietitian.com