Quinoa Kale and Red Bean Salad
This quinoa kale and red bean salad was a breeze to make and it’s perfect for two people or a really large salad just for one. This happens to be a simple, satisfying salad recipe and easy to throw together anytime of day.
I like convenience, so when I can buy prepackaged lettuce, I am all in. Fresh and crispy, with a nice balance of crunchy, chewy toppings, perfectly mixed in with a simple dressing. Clean eating, healthy and so delicious. How perfect!
Quinoa Kale and Red Bean Salad
Servings are for 2 lunch salad or 1 large dinner main course salad
Ingredients:
- 1 bag of your favorite mixed greens, I used one that had kale, red cabbage and romaine, there are many varieties to choose from in the produce section of your market.
- 1 small can red kidney beans, drained, rinsed and drained well
- 1 cup cooked quinoa, I used frozen cooked quinoa from Trader Joe’s
- 1/2 cup raisins, ,dried cherries dried cranberries, I used unsweetened dried cranberries, sweetened with apple juice
- 1/2 cup sliced almonds
- 1/2 cup matchsticks carrots from a bag, chopped
- 1/2 small English/Hot house cucumber chopped
For the dressing…
- 1 teaspoon Dijon or grain mustard
- 1 tablespoon drippy honey, agave, or maple syrup
- 1/8 cup cold water
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon ground pepper
- 1/8 teaspoon ground turmeric
- 1 tablespoon olive oil or avocado oil
Directions:
- Chopped up greens from bag, toss into a large serving bowl.
- Add in all other ingredients. Set aside while you make the dressing or place in fridge until ready to pour on dressing and serve.
- In a mason jar or any clean container with a lid, add all dressing ingredients. Using a mini whisk or fork, mix to combine. Then, close the jar and shake up.
- Pour over salad and toss gently to coat all the ingredients.
Any leftover dressing can be kept in a closed jar up to 4 days in the fridge.
Here’s a few more delicious salad recipes to try…
Mediterranean Chicken Rice Salad
Roasted Beet Salad with Honey Mustard Vinaigrette
Quinoa Kale and Red Bean Salad
This easy to throw together salad is packed with wholesome goodness. I used some shortcuts for a really simple recipe and the dressing is easy-peasy and so delish!
Ingredients
- 1 bag favorite mixed greens, I used one that had kale, red cabbage and romaine, there are many varieties to choose from in the produce section of your market.
- 1 small can red kidney beans, drained, rinsed and drained well
- 1 cup cooked quinoa, I used frozen cooked quinoa from Trader Joe’s
- 1/2 cup raisins, ,dried cherries dried cranberries, I used unsweetened dried cranberries, sweetened with apple juice
- 1/2 cup sliced almonds
- 1/2 cup matchsticks carrots from a bag, chopped
- 1 small English/Hot house cucumber chopped
Dressing
- 1 tsp Dijon or grain mustard
- 1 tbsp drippy honey, agave, or maple syrup
- 1/8 cup cold water
- 1/4 tsp kosher or sea salt
- 1/4 tsp ground pepper
- 1/8 tsp ground turmeric
- 1 tbsp olive oil or avocado oil
Instructions
-
For the salad:
1. Toss the chopped up greens into a large serving bowl. Add in all other ingredients. Now, add the rest of the ingredients.
For the dressing:
1. In a mason jar or any clean container with a lid, add all dressing ingredients. Using a mini whisk or fork, mix to combine. Then, close the jar and shake up.
2. Pour dressing over salad and gently toss to combine and to get every ingredient coated with the dressing. Serve right away for best taste and textures.
To store any leftover dressing, keep in closed jar up to 4 days in fridge.
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