Big Green Kale Quinoa Salad

Use your favorite roasted veggies & grains in this easy kale quinoa salad, or make it as Day 2 of our 5-day meal plan with leftovers from Day 1!

Big Green Kale Quinoa Salad with Creamy Kale Pepita Pesto

Hi, and welcome to my week of meal planning: Day 2!

In case you missed yesterday’s post, here’s what’s happening: I started with one base meal – yesterday’s Mean Green Grain Bowls. For 5 days I’ll be making a new meal each day using those base ingredients and components. So you’re basically seeing our real-life dinner, day to day. These recipes are very simple, but this is how we eat in real life – and I thought it would be fun to share that! So here’s today’s: an easy Big Green Kale Quinoa Salad!

Something I love to do with leftovers is make them stretch! We had one leftover container full of yesterday’s grain bowl which included quinoa, roasted veggies (Brussels sprouts, cauliflower, parsnips and broccolini), sauerkraut, and pepitas. I massaged a big bunch of kale, tossed it all together and doused it in the creamy kale pepita pesto sauce that I made the other day.

Big Green Kale Quinoa Salad with Creamy Kale Pepita Pesto

This kale quinoa salad is as easy as that! Oh, except I also roasted some of the leftover chickpeas, until crisp, and tossed those in too:

Big Green Quinoa Kale Salad w/ Creamy Pepita Pesto

Both of these meals (yesterday’s and today’s) are super flexible – swap in any roasted vegetables that you like or feel free to change up the protein if you’re not feeling like chickpeas.

Stay tuned to see what I make tomorrow!

Record your meals in our pretty (new!) meal planner: The Love & Lemons Meal Record & Market List. It’ll also make a great Mother’s Day Gift!

The Love & Lemons Meal Record & Market List

Big Green Kale Quinoa Salad with Creamy Kale Pepita Pesto
 
This kale quinoa salad comes together easily with leftovers from our 5-day meal plan. No leftovers on hand? Just swap in your favorite roasted veggies, grains, and protein!
Author:
Recipe type: Salad
Serves: 2
Ingredients
  • ½ cup cooked chickpeas, drained, rinsed, and dried
  • Extra-virgin olive oil, for drizzling
  • 1 bunch of kale, stems removed (save the stems, we'll use them in a recipe coming up)
  • about 2 cups of Mean Green Grain Bowl leftovers
  • generous scoops of Creamy Kale Pepita Pesto
  • sea salt and freshly ground black pepper, to taste
Instructions
  1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Drizzle the chickpeas with olive oil and roast for 20 to 25 minutes or until golden brown and lightly crisp. Season with salt and pepper as they come out of the oven.
  2. Tear the kale leaves into bite-sized pieces. Add a scoop of the pesto sauce and use your hands to massage the leaves until they're soft and wilted. The oils from the sauce will help break down the coarse leaves.
  3. Mix the grain bowl leftovers into the kale salad, along with a few more scoops of the pesto sauce. Add the chickpeas and serve with more sauce, as desired

 

4 comments

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):  

  1. This salad looks so freshy, tasty, and very healthly. By the way beautiful picture.

  2. Nicole O
    04.09.2018

    Love this meal plan! Would love if you can do it more often as it’s super helpful and really helps with the weekly planning!

    • Hi Nicole – thanks so much for letting me know that it’s helpful!! I had tons of fun putting it all together so I’m definitely planning to do it more often.

  3. Natalie
    04.10.2018

    Okay! PINNED it!
    I’m so in love with your salad. One point that I always like about salad is that we can take advantage of leftovers. That’s so helpful all the time.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.