Ingredients:
- 1 cup (170g) Quinoa, rinsed well
- 2 cups (475ml) Vegetable or Chicken Stock (or water)
- 1 large bunch Curly Kale (about 6 cups packed leaves), stems removed
- 1 (15-ounce / 425g) can Chickpeas (Garbanzo Beans), rinsed and drained
- 1/2 cup (75g) Red Onion, finely diced
- 1/2 cup (75g) Cherry or Grape Tomatoes, halved
- 1/4 cup (30g) Toasted Pumpkin Seeds (Pepitas) or Sunflower Seeds
- 1/2 cup (120ml) Extra Virgin Olive Oil
- 1/4 cup (60ml) Freshly Squeezed Lemon Juice
- 1 tablespoon Dijon Mustard
- 2 cloves Garlic, minced very finely
- 1 teaspoon Maple Syrup or Honey (optional)
- 1/2 teaspoon Sea Salt (or to taste)
- 1/4 teaspoon Freshly Ground Black Pepper
Instructions:
- Combine rinsed quinoa and stock (or water) in the saucepan. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat, keep covered, and let stand for 5 minutes. Fluff with a fork and allow to cool slightly.
- Thoroughly wash and dry the kale leaves. Remove the tough central stems and roughly chop the leaves.
- Place chopped kale in the large mixing bowl. Drizzle with 1 teaspoon of olive oil and a pinch of salt.
- Massage the Kale: Using clean hands, firmly rub and squeeze the kale leaves for 2-3 minutes until they soften, darken in colour, and shrink slightly.
- Combine all dressing ingredients (olive oil, lemon juice, Dijon, garlic, maple syrup, salt, pepper) in a jar. Secure the lid tightly and shake vigorously until fully emulsified.
- Add the cooked, slightly cooled quinoa, rinsed chickpeas, diced red onion, and halved tomatoes to the bowl with the massaged kale.
- Pour about two-thirds of the lemon dressing over the salad. Toss everything together thoroughly to ensure the dressing coats all ingredients evenly.
- Taste and adjust seasoning if necessary, adding more salt, pepper, or dressing as needed.
- Divide among serving bowls and garnish generously with the toasted pumpkin seeds.