What is your relationship with kale? Do you like it or hate it? Do you have family members or friends that just can’t stomach it? If so, I highly recommend making them this salad. The taste of the almost unrecognizable kale is brightened by the raisins and crunchy seeds. The addition of quinoa makes this salad a very satisfying appetizer or side.
Another great aspect of this salad is that its gets better tasting as it sits. The moisture of the chopped kale absorbs into the raisins. And the kale gets softer as well. So, unlike other salads this one gets better with time.
Enjoy this salad and I hope you make someone enjoy it too.
Kale and Quinoa Salad
Prep time
Total time
Author: Meatless Makeovers
Recipe type: Salad, Appitizer
Serves: 4 servings
Ingredients
- Salad
- 1 Large Bunch Kale (Stem Removed, Chopped very Fine)
- 1 Cup Quinoa (Cooked as per Manufactures Directions)
- ½ Cup Raw Pepitas
- ½ Cup Raisins (Currents also work very well, but raisins are more readily available)
- ¼ Cup Vegan Parmesan
- Vegan Parmesan
- ½ Cup Raw Cashews
- ½ Cup Nutritional Yeast
- ½ tsp Garlic Powder
Instructions
- Cook the Quinoa as per directions, Wash and chop kale. The Kale requires a lot of chopping. When you think you are finished? Chop a little more. (The kale is easier to eat when it’s finely chopped.)
- Make the vegan parmesan. Put ingredients into a food processor and blend into a fine powder.
- Combine all salad ingredients into a large bowl. Stir to combine thoroughly.
- Drizzle lightly with Extra Virgin Olive Oil. Stir to light coat.
- Serve immediately, or tomorrow.
