Quinoa Fall Salad
The PERFECT AUTUMNAL SALAD ✨ This is packed with nutrients and texture. Crunchy, salty, sweet, fresh, flavorful, satisfying, and topped with avo and a turkey breast you can’t go wrong.
Ingredients
- 1 cup dry quinoa cooked and cooled
- 1 head of lacinato kale any kind will do!
- 1/2 tbsp salt
- 2 tbsp olive oil
- 4 carrots grated about 2 cups
- 1 whole pomegranate seeds only
- 1/2 cup sunflower seeds
- 1/2 cup of fresh basil sliced thin
- 2-4 scallions sliced thin
Dressing
- 1/3 cup olive oil
- 1 lemon Juice and zest
- Salt and pepper
Instructions
- Start by cooking your quinoa to box instructions. Cook it like rice – 1 part quinoa to 2 parts water or broth. To cool it faster I spread my quinoa out on a sheet pan in a thin layer and put in the fridge to cool faster!
- Next clean and de-stem your kale. stack the leaves and slice it really thin. Add to a big mixing bowl and coat with 1 tbsp olive oil and 1/2 tsp salt. Using tongs or your best tool, your hands, give the kale a little massage. This breaks up the tough enzymes and makes it easier and more enjoyable to eat (and digest).
- Prep the rest of the ingredients: grate the carrots, harvest all the seeds from the pomegranate (or buy them already done), and finely slice the basil and scallions thin.
- Add the quinoa to the bowl over the kale (if it's still a little warm it's even better). Add all the remaining ingredients and give it a really good toss.
- Serve with your favorite protein, as a side or on it's own.
Notes
Makes a great Thanksgiving side dish that you can make in advance!
Did you make this recipe?
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