Bonus? It comes together in just 30 minutes when using pre-cooked grains. Let us show you how it’s done! In the spirit of keeping things COZY, this quinoa and kale salad begins with roasting veggies to add warmth and sweetness. We love bell pepper, carrots, onions, and beets for a vibrant array of colors and nutrients, but feel free to swap in your favorite root veggies! Next comes leftover cooked quinoa and sliced shiitake mushrooms seasoned with coconut aminos for sweetness and depth. Baking in the oven makes the quinoa crispy (YUM, it’s a quinoa game-changer!), and the mushrooms become slightly caramelized. While those are in the oven, we massage the kale with balsamic vinegar, olive oil, tahini, salt, pepper, and garlic powder. It adds so much flavor, doubles as a dressing, and helps turn normally fibrous kale into a tender, easier-to-digest green! All that’s left is adding the roasted veggies, quinoa, and mushrooms and garnishing with your choice of toppings. We love avocado for richness, toasted almonds (or other nuts/seeds) for crunch, and vegan parmesan cheese for saltiness. We hope you LOVE this roasted vegetable & quinoa kale salad! It’s:VibrantWarmingSavoryNourishingSubtly spicy& SO delicious! It’s a satisfying meal on its own, or for extra protein, you can add Quick & Easy Crispy Tofu, Lemon & Herb Roasted Chicken, or Crispy Skin Salmon.
More Delicious Recipes Using Kale
1-Pot Kale Sweet Potato Curry Hearty Kale Salad with Chipotle Pecan Pesto Cheesy Roasted Broccoli Chickpea Kale Salad Garlicky Sautéed Greens
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
