Kale Taco Salad with Crispy Quinoa
This Kale Taco Salad with Crispy Quinoa is my take on the Mendocino Farms recipe. A healthy and delicious vegan salad idea!
Equipment
- sauce pan
Ingredients
FOR THE CRISPY QUINOA
- 1 cup cooked quinoa
- 2 tablespoons chili crunch oil or sub olive oil
- pinch salt
FOR THE CHIPOTLE VINAIGRETTE
- 1/2 cup oil I used avocado oil
- 3 tablespoons agave or sub maple syrup
- 2 tablespoons apple cider vinegar
- 1 chipotle pepper in adobo
- 2 cloves garlic peeled
- 1 lime juiced
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon pepper
- salt to taste
FOR THE SALAD
- 5 cups kale torn into bite-sized pieces
- 1 15-ounce can black beans drained & rinsed
- 1 cup red cabbage diced
- 1 red bell pepper diced
- 1 small red onion diced
- 1 cup cherry tomatoes halved
- 1/2 bunch cilantro chopped
- 2 small avocados quartered
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Add the cooked quinoa, oil (see notes) and a pinch of salt to the baking sheet and toss to combine. Place in the oven for 30 minutes, tossing every 10 minutes. Be sure to keep an eye on it for the last 10 minutes, so it doesn't burn. Remove from the oven.
- While the quinoa is cooking, prep all of the veggies and make the dressing. To make the dressing, add all of the ingredients to a blender or food processor and blend until smooth. Taste and adjust the seasonings as needed. Set aside.
- Add the kale to a large bowl and pour over the dressing. Use your hands to massage the dressing into the kale. Add the beans, cabbage, bell pepper, onion & tomatoes and toss to combine. Finish off the salad with avocado slices, the crispy quinoa and cilantro.
Video
Notes
- I wanted the quinoa to have some kick, but if you don't want any spice, sub olive oil for the chili crunch oil.
Nutrition
Calories: 517kcal | Carbohydrates: 45g | Protein: 9g | Fat: 35g