How excited are we to share with you our flip on curried quinoa kale salad? Recently Nealy Fischer of The Flexible Chef reached out us and asked if we wanted to recreate one of her dishes. We loved the idea. The hard part was deciding which of the many recipes from her cookbook Food You Want: For The Life You Crave we were going to make.
Both Bruce and I love to meal prep for lunch on the weekend, and when we turned the page to see Nealy’s quinoa salad, we both knew we had a winner! Quinoa salad filled with all kinds of yummy add ins was the perfect thing that we could make ahead and pack for our lunch during the week. We made enough to have with our dinner that night as well!
Nealy’s recipes are designed to be flexible. She provides a roadmap for so many incredible dishes. We love that she uses clean, organic ingredients. If we would have had all of the ingredients on hand that were in this, we are not sure that we would have changed a thing, other than adding chopped kale! However, the grocery was out of jicama, cause that is what a snow storm can do! Ha! We ended up adding celery for a crunch. Okay, and to be honest, I had just picked up some dried apricots that I couldn’t wait to add to something!
We also swapped out allspice for zaatar! I had a jar of it and this was the first time I tried it! The results were so amazing! Also, a friend brought us some chili spiced honey that we had been dying to try, so we used that instead of maple. Check out the FEATURE ON FLEXIBLE CHEF!
And if you are in the mood for more quinoa salads from Nealy, check out:
- 2 cups cooked multi color quinoa
- 1 15.5 ounce chickpeas
- 1/2 cup chopped green onions, green and white parts
- 1 red bell pepper chopped
- 2 stalks celery diced
- 3 cups chopped kale, ribs removed
- 1/3 cup extra-virgin olive oil
- 1/2 cup dried cherries
- 1/2 cup dried apricots, diced
- 1/4 cup chopped fresh cilantro leaves
- 3 tablespoons lemon juice
- 3 tablespoons hot honey (or regular honey, and a pinch of cayenne)
- 1 teaspoon curry powder
- 1 teaspoon cumin powder
- A few grinds of black pepper
- 1 teaspoon za’tar spice
You can used leftover quinoa in this recipe, but if you are making fresh, be sure to do this first so it can cool down. I make the quinoa according to the directions on the package, using the microwave. You can also make on stove top. Once that is cooked, set aside to completely absorb water, so that it is fluffy.
Next, chop up all your veggies and toss into a big bowl. Be sure to remove any of the ribs from the kale, and chop it in bite size pieces.
Now, let’s squeeze the lemon, and mix it up with the olive oil and all the spices, and the honey. This will create a nice dressing. Pour this over the top of all the veggies.
Now toss in the cooled quinoa! And that is it!
Let this marinade in the fridge or at room temperature and serve with dinner. Package what is left in containers for lunch for the week. We like to top with roasted almonds or pistachios for a crunch1
Here is another great side salad dish to try!