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–+ servings
A large bowl of Quinoa Salad served on a table with fresh cucumber, dressing and chèvre.

Chili Lime Quinoa Salad with Kale and Chickpeas

Recipe By : Michelle McCowan
5 from 1 vote
Print Recipe
This crowd-pleasing Quinoa Salad with massaged kale, roasted Chickpeas and a homemade Chili Lime Dressing is the perfect make-ahead meal or potluck side!
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Prep Time 20 minutes
Total Time 20 minutes
Dietary GF, Nut Free, Soy Free
Season(s) Spring, Summer
Difficulty Easy
Yield 8 - 10 cups

Ingredients
  

Chili Lime Dressing

  • 3 tablespoon Olive Oil
  • 2 tablespoon Apple Cider Vinegar
  • 2 tablespoon Coconut Aminos
  • 1 Organic Lime (Juice and Zest)
  • 2 teaspoon Chili Powder
  • 1 teaspoon Garlic Powder
  • ¼ teaspoon Ground Coriander
  • ¼ teaspoon Ground Turmeric
  • ½ teaspoon Himalayan Salt
  • 1 Dash Pepper

Salad

  • 3 cups Cooked Quinoa (Organic)
  • 2 stalks Kale
  • 1 cup Homemade Chili Lime Chickpeas
  • 1 cup Cherry Tomatoes (sliced or quartered)
  • 1.5 cups Cucumber (chopped)
  • ¾ cup Yellow Bell Pepper (chopped)
  • ¾ cup Red Onion (chopped)
  • 100 grams Fresh Goat Cheese / Chèvre (pasture-raised)

Instructions
 

  • In a small bowl, mix lime zest and juice, extra virgin olive oil, coconut aminos, apple cider vinegar, chili powder, garlic powder, ground coriander, ground turmeric, salt and pepper until well combined.
  • Massage a few drops of Chili Lime Dressing into the kale (see how it's done in the video). Alternatively, you can use equal parts olive oil and apple cider vinegar. Then break the kale into bite-sized pieces.
    Massaging the kale gives it an extra punch of flavour. It also increases digestibility and nutrient absorption.
  • In a large serving bowl, add cooked quinoa, chopped cucumber, cherry tomatoes, bell pepper and red onion. Lightly mix in the Roasted Chili Lime Chickpeas and fresh pasture-raised goat cheese (Chèvre). Optionally, you can leave either or both out to serve on the side.
  • Next, drizzle the Chili Lime Dressing and gently mix. Then, toss in the kale until evenly distributed.
  • Serve right away or keep chilled.

Notes

Precook and chill the quinoa to keep the vegetables fresh and crisp. Adding warm or hot quinoa can cause the vegetables to get soggy and wilted.
Pre-crumbling the goat cheese prevents it from clumping into one large ball while mixing. 

Watch the Video!

Nutrition

Serving: 0.5cup | Calories: 104kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 175mg | Potassium: 154mg | Fiber: 2g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 17mg | Calcium: 27mg | Iron: 1mg
Total Servings : 16
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