Fresh Kale, Roasted Chickpea & Apple Avocado Salad

This fresh salad made of Tri-color Quinoa (from Trader Joes) is a very easy, healthy and filling recipe.  I learned about this recipe from an online nutrition educator.  I made changes to her recipe according to what ingredients I have at hand.  Here’s how to make this:


1 cup of Tri-color Quinoa

2 cups Water

1 bundle of Kale, washed and removed tough parts of stalk

1/2 cup Sun-dried Tomatoes, sliced

1-2 Avocados, diced

1 small Fuji apple, diced (korean pear or plums could be used too)

1 medium Red Onions, diced

1 can Chickpeas/Garbanzo Beans

4 Tbsp. Balsamic Vinegar

1/2 large Lemon


Cook the quinoa according to package instructions.  Set aside and let it cool.

In a large bowl, mix the washed and cut Kale with some salt and balsamic vinegar.  Massage, squeeze and/or kneed for 2-3 minutes until the leaves are soft and had turn to dark green.

Heat a non-stick frying pan to medium, then add a little bit of olive oil.  Saute the red onions until half translucent, then add the chickpeas and sun-dried tomatoes.  Salt to taste.

Together with the Kale in a bowl, mix the sautéed ingredients with the quinoa plus add the diced apple, avocado and lemon juice then mix well.  Serve as is or top with some fried tofu, grilled fish or fried eggs.

Very easy and so refreshing to eat.


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