By Amanda Natividad, NatureBox Editor
This is my go-to recipe for every purpose. I make a large batch at the beginning of the week then portion it out into mason jars for a quick sack lunch for the work week. When friends ask me for a deliciously easy, healthy recipe, this is the first one I jot down on a piece of paper.
To make this salad easy to shop for, I made sure it calls for whole quantities like one can of chickpeas and one whole lemon.
Cook time: 20 minutes
- 1 cup quinoa
- 2 cups water
- 2 tablespoons plus 1/3 cup olive oil, divided
- 1 bunch kale leaves, torn (from about 5 stalks)
- 1 shallot, finely chopped (about 1/4 cup)
- 1 14.5-ounce can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 5 fresh basil leaves, torn or chopped
- Zest and juice of 1 lemon
- Freshly ground black pepper
1. Over medium heat, add the quinoa to a saucepan and toast until it pops steadily and smells nutty, about 3 minutes. Add the water, bring to a boil and loosely cover until the quinoa has absorbed most of the water, about 12 minutes. Turn off heat, stir, cover and let sit about 10 minutes. Fluff with fork and set aside to cool.
2. Over medium heat, add 2 tablespoons olive oil to a large sauté pan. Add the kale and shallots and cook until slightly wilted, about 4 minutes.
3. Transfer the cooked kale and shallots to a large mixing bowl. Add the cooled quinoa, chickpeas, tomatoes and basil. Add a pinch or two of salt and pepper. Toss until well combined.
4. In a small bowl, whisk together lemon zest, lemon juice and 1/3 cup olive oil. Season with salt and pepper, to taste. Add 3/4 of the dressing to the salad and toss. Add additional dressing to taste.
Note: Sautéing the kale eases the bitterness often associated with this hardy green.