Tuscan Kale & White Quinoa Bean Salad

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by Nancy Newcomer

How about a super easy salad that’s full of good, healthy stuff? You got it :) My Tuscan Kale & White Bean Quinoa Salad is loaded with vitamins, packed with flavor, and it’s vegan & dairy-free. Perfect for a summer barbeque or a fall potluck. Enjoy!

Serves 4-6

Ingredients:

1 bunch Tuscan kale, washed, chopped in ½ inch strips

2 grated carrots

1 red bell pepper, thinly sliced in 1 inch pieces

2 cloves garlic, finely chopped

10-15 fresh basil leaves, cut chiffonade style

2-3 TB extra virgin olive oil

1 ½ cups white Tuscan beans

2 heirloom tomatoes, chopped

1 ½ cups cooked quinoa

Juice from ½ a blood orange

1-2TB Balsamic Vinegar

sea salt and fresh ground pepper to taste

OPTIONAL: ½ cup chopped, toasted walnuts

Directions:
In a large salad bowl, combine kale, carrots, bell pepper, garlic, and basil. Drizzle in 1-2 TB olive oil, toss until oil is evenly distributed over salad. Gently toss in white beans, tomatoes, blood orange juice, balsamic vinegar, salt, and pepper. Plate, drizzle a little extra olive oil over the salad and gently top with warm quinoa. Add walnuts if desired.

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