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!
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
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.