White Bean Kale Quinoa Salad (vegan, gluten free)

Name: White Bean Kale Quinoa Salad (vegan, gluten free)
Ingredients: 1 curly green kale, rinsed and chopped; 1 cup cooked quinoa (I recommend making quinoa with vegetable broth for extra flavor); 1 cup white beans, rinsed (from a can of cannellini beans ); 1/2 avocado, diced; 1/4 cup walnuts; 1/4 cup hemp seeds; 1/4 cup roasted pumpkin seeds; 1 tsp olive oil (for massaging the kale ); a squeeze of lemon (for massaging the kale ); pinch of sea salt (for massaging the kale ); 2 tbsp tahini; 1/2 lemon, juiced; 1 tsp coconut aminos; 2 tsp maple syrup; 1 tsp stoneground mustard; 1/4 tsp sea salt; 1 garlic clove, minced

justinecooksvegan.com

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Servings: 2

Author : Justine Colbert

creamy vegan dressing erewhon market gluten free

White Bean Kale Quinoa Salad (vegan, gluten free)

Instructions

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Step 1

To a large bowl, add your chopped kale, olive oil, a squeeze of lemon juice and a pinch of sea salt. Use your hands to massage the kale. The kale will shrink in size and become softer.

Step 2

Then add in white beans, walnuts, roasted pumpkin seeds, hemp seeds, quinoa and avocado to the kale.

Step 3

To a small bowl, add all your dressing ingredients and mix them until well combined.

Step 4

Pour the dressing over the kale and mix well.

Step 5

Enjoy! (Store in the fridge for up to 2 days in an airtight glass container)

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