• Author: Oh She Glows Every Day by Angela Liddon
• Prep Time: 30 minutes
• Cook Time: 13-16 minutes
• Total Time: 43-46 minutes
• Servings: 6 cups

Salad Ingredients

• 1 cup uncooked rainbow quinoa or regular quinoa or 3 cups cooked quinoa
• 1 1/2 cups water
• 1 14oz can chickpeas
• 3 cups packed stemmed kale finely chopped
• 3 medium carrots julienned and chopped into bite size pieces
• 1/2 cup chopped green onion
• 1/2 cup fresh parsley leaves finely chopped
• 1/4 cup oil-packed sun-dried tomatoes drained and finely chopped (optional)

Red Wine Vinaigrette Ingredients

• 1/4 cup red wine vinegar
• 2 teaspoons Dijon mustard
• 1 large clove garlic minced
• 1/4 cup extra virgin olive oil
• 1/4 teaspoon fine sea salt
• freshly ground black pepper
• 1 teaspoon pure maple syrup or to taste
• zest of one medium lemon (about 1 tablespoon)

Garnish Ingredients

• fine sea salt and freshly ground black pepper
• 1/4 cup plus 2 tablespoons toasted pepitas (pumpkin seeds)
• 1 tablespoon hemp hearts

Directions

1. Making the salad: Rinse the quinoa in a fine mesh sieve. Combine the quinoa, water, and a pinch of salt in a medium pot and stir. Bring to a boil over medium to high heat, then reduce the heat to low, cover, and simmer for 13-16 minutes, until the water has been absorbed and the quinoa is fluffy. Remove from the heat, uncover, fluff with a fork, and let cool slightly.

2. Drain and rinse the chickpeas.

3. In an extra-large bowl combine chickpeas, kale, carrot, green onion, parsley, and tomatoes.

4. Making the red wine vinaigrette: In a small bowl, whisk together the vinegar, Dijon mustard, and garlic. While whisking, slowly stream in the oil. Whisk the salt, pepper, maple syrup, and lemon zest, adjusting to taste if desired.

5. Add the cooked quinoa to the bowl along with the veggies. Pour on all the dressing and toss well to combine. Season generously with salt and pepper.

6. I recommend adding the seeds and hemp when you eat it and not store on the leftover salad.

Store any leftovers in an airtight container in the fridge for 3 to 5 days.