Is it really almost the end of the summer? It is very hard to believe! I have purchased a bunch of vegan cookbooks and am enjoying experimenting and trying out some new techniques, flavors and ingredients. I kind of pledged to try really hard only to post my own creations on the blog going forward so, drum roll please … This is officially my first original vegan recipe! I actually made this quite some time ago, but have been taking a break from the blog and facebook this summer. It has been nice to unplug, but friends have actually started asking me where I have been (not on facebook) and what I have been cooking, so I wanted to get back to it.
At first, I thought this recipe was going to be kind of like a tabouli but it really isn’t at all. I was also thinking that I would eat it cold or room temperature, but I much prefer it heated. Also, I when I went to eat the leftovers, I actually warmed up the dish again and added some extra kale, since it is one of my favorite veggies and I am working really hard at eating 2 cups of non-starchy veggies at every meal.
Warm Quinoa, Kale and Chick Pea Salad
Prep Time: 5 minutes ( I used frozen quinoa, but if you make it, add that time in)
Cook Time: 10 minutes
Servings: 3 main dish or 6 side dish servings
- 3 cups of kale, chopped
- 3 cups of quinoa, cooked (or use cooked cauliflower rice if quinoa isn’t for you)
- 1 15 oz. can of chick peas (you could omit or use peas or cooked carrots instead)
- 1 15 oz. can of diced tomatoes
- 3 tbsp. lemon juice
- 2 tbsp. garlic infused olive oil
- 2 tbsp. pomegranate molasses (don’t omit this, it makes it)
- 2 tbsp. cumin
- 2 tbsp. water
- 1 tbsp. coriander
- 1 – 2 tbsp. sriracha, depending on how spicy you like it
- salt and pepper to taste
- Heat olive oil in a large frying pan or dutch oven on medium.
- Add the kale with the diced tomatoes and saute until the kale starts to become tender.
- Add the chick peas and the quinoa to the pan.
- Combine the pomegranate molasses, lemon juice, sriracha, tomato paste, cumin, water and coriander together in a small bowl and whisk well to make a dressing.
- Add the dressing to the kale mixture and stir to combine well.
- Add salt and pepper to taste and definitely check to see if you like the seasonings.
- Serve immediately as a main dish or as a side with land, sea or plant protein!