KALE & QUINOA SALAD
- Bridge Ayurveda
- Apr 10
- 2 min read
Serves 4, 30-40 minutes total
INGREDIENTS
For crispy artichoke hearts:
2 cups artichoke hearts, drained, chopped into 4ths
Avocado oil for baking
For the quinoa:
1 cup dry quinoa, rinsed (preferably soaked for 5 minutes before using)
2 cups water
Salt & pepper to taste
For the salad:
4 cups finely chopped kale (destemmed)
Zest of 1 lemon
3-4 dates, pitted and chopped
½ cup finely chopped fresh mint and/or basil
½ cup lightly toasted sunflower or pumpkin seeds
1 heaping cup crispy artichoke hearts (see below)
For the dressing:
¼ cup fresh lemon juice
¼ cup olive oil
2 tsp fresh grated ginger
2 tsp raw honey (or maple syrup)
Salt & pepper to taste
DIRECTIONS
Preheat oven to 425°F (220°C).
Pat artichokes dry with a paper towel and toss with avocado oil & salt/ pepper
Spread on a baking sheet and roast for 15–18 minutes, flipping halfway, until crispy and golden.
While that is roasting, cook the quinoa: In a large pot, combine quinoa, water, salt/ pepper. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Turn off heat, add the kale, cover, and allow the kale to steam for 5 more minutes. Set aside.
While the quinoa is cooking, prep the dates with lemon zest: Add the lemon zest to the chopped dates and mix together in a small bowl, set aside.
Make the dressing by adding all the ingredients to a small bowl and whisk together
Assemble the salad: combine the cooked quinoa, kale, dates/ lemon blend, crispy artichokes, sunflower seeds, fresh herbs, and dressing
Toss gently to combine and let sit for a couple minutes to absorb flavors. ENJOY!
Notes
Better, healthier, more nourishing, and more digestible than any restaurant quinoa salad you have ever had.
If you have been feeling heavy, but still want something that is saitating and nourishing, this is for you. Make a big batch of it and have it throughout the week.
Especially great for kaphas and pittas. Still good if you are a vata especially in the spring or early summer.
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