A perfect summertime recipe, this three bean kale and quinoa salad is extremely healthy of full of beneficial superfoods. All the vegetables makes this salad light and fresh while the quinoa provides a hearty grain that helps to keep you full. In addition, it’s easy to throw together and does great in the freezer, just defrost and add fresh veggies.
Three bean kale and quinoa salad is a perfect summertime dinner. It can be enjoyed cold, which makes it perfect for warm nights. Additionally, this recipe is easy and quick to throw together and does great in the freezer.
This recipe is a superfood salad, with many of it’s ingredients being some of the healthiest foods you can consume. Legumes, kale, garlic and quinoa are all nutrient dense and powerful ingredients that provide a vast amount of health benefits.
Beans should be a staple in everyone’s diet. There are full of amazing health benefits as well as being a great source of plant-based protein. Chickpeas are also extremely healthy and offer many health benefits. In addition, the use of kale provides an abundance of antioxidants and essential vitamins and nutrients.
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3 Bean Kale & Quinoa Salad
A perfect summertime recipe, this three bean kale and quinoa salad is extremely healthy of full of beneficial superfoods. All the vegetables makes this salad light and fresh while the quinoa provides a hearty grain that helps to keep you full. In addition, it's easy to throw together and does great in the freezer, just defrost and add fresh veggies.
Ingredients
- 1/2 cup uncooked quinoa ( about 1 1/2 cups cooked )
- 1 1/2 cup cooked black beans
- 1 1/2 cup cooked chickpeas aka garbanzo beans
- 1 1/2 cup cooked pinto beans
- 1/2 cup loose parsley
- 4 cups chopped kale
- 2 tbs lime juice
- 2 tsp oregano
- 2 garlic cloves
- salt and pepper to taste
- 1/2 cucumber
- 1 bell pepper
- 1 tomato
- 1/2 onion
- 1 jalapeño (optional)
Instructions
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Cook beans. Here, you can either cook all the beans together in an instant pot or on the stove. Alternatively, you can cook a pound of each separately and freeze the remaining for other meals. You can also use drained, canned beans.
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Add uncooked qunioa to sauce pan with 1 cup of water. Cook on medium for about 10 minutes or until quinoa is soft.
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While the quinoa is cooking, combine all of the beans in a large bowl.
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Chop the parsley and kale. Add to beans.
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Add cooked quinoa to the bowl. Stir to combine and then add lime juice, oregano, garlic cloves, salt and pepper.
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Dice tomato, cucumber, bell pepper, onion, and jalapeño.
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Serve bean salad and add the chopped fresh vegetables on top.
Recipe Notes
This recipe is great to double and freeze for later. Simply defrost, chop fresh vegetables and add to the salad.
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