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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!

Course Appetizer, Salad
Cuisine American
Keyword kale, quinoa, red beans, salad
Prep Time 15 minutes
Servings 2 servings
Author Pam

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

  1. 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.