Mandarin Quinoa and Kale Salad
This superfood mandarin quinoa and kale salad recipe with bright citrus flavors will thaw your frozen heart. The sunny citrus combo of sweet mandarin oranges and punchy lime pairs incredibly with the buttery avocado. Smoky roasted butternut squash and crunchy bell peppers bring even more textural interest and depth of flavor to this vegan quinoa and kale salad recipe. Zippy cilantro or mint make these flavors really pop! Lastly, we kick it up with the protein power of chickpeas.
Ingredients
- 2 mandarin oranges peeled and chopped
- ⅔ cups quinoa measure before cooking
- 15 oz chickpeas drained 15 ounce can
- 1 cup butternut squash peeled and cubed
- 1 avocado diced
- 3 baby bell peppers seeded and diced
- 4 tbsp mint chopped (or cilantro)
- 2 limes juiced
- 1 mandarin orange juiced
- 3 pinch Salt
- ½ bunch kale stemmed chopped
- 3 tbsp olive oil divided
- 1 pinch black pepper
- ½ teaspoon smoked paprika
Instructions
- Cook quinoa according to the package. When quinoa is cooked, spread it onto a large platter or sheet pan and place it in the refrigerator to cool.
- Preheat oven to 400 degrees F. Roast butternut squash by tossing in 1 teaspoon olive oil, sprinkling with salt and smoked paprika, and roasting for 20 minutes on a sheet pan, turning once halfway. Let cool as you prepare the other ingredients.
- Make dressing by combing 2tbsp olive oil, juice of 1 mandarin and two limes. Add a pinch of salt and fresh ground black pepper to your liking.
- In a large bowl add the kale, 1 pinch of salt and 1 tsp olive oil and massage through the leaves for 2-3 minutes until tender and relaxed.
- In the large bowl with the massaged kale, put chilled cooked quinoa, chickpeas, bell peppers, roasted and cooled butternut, avocado and mint or cilantro.
- Pour dressing over the top and mix well.
- Enjoy within 3 days when covered tightly and stored in the refrigerator. The avocados will be preserved because of the lime and orange dressings.
Notes
This Gluten Free, Sugar Free, and Soy free salad is perfect for bulk food prep. Cook at once then package for lunches. The kale is hardy enough to withstand the dressing and the avocado will stay green for an extra day when dressed in citrus. If you want to prep for 4 days, leave out the avocado and add in when ready to serve.
Nutrition
Calories: 461kcalCarbohydrates: 59gProtein: 14gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gSodium: 57mgPotassium: 1008mgFiber: 17gSugar: 15gVitamin A: 6907IUVitamin C: 85mgCalcium: 171mgIron: 5mg
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