Hi Friends! As I see my Pinterest and Facebook feeds overloaded with cookies, pies and cakes, it makes me want to run and bury my face in a big bowl of salad! Don’t get me wrong, I do love my sweets, but I can only take so much before I need to get back to my savory favorites. Like salad. And, this isn’t just your average salad, it’s a flavorful and filling Asian Kale Power Salad that is great to make a batch of and eat for lunch all week long. It’s one of those dishes that just keeps getting better and better as it sits.
I have some fun news! I’ve teamed up with some other awesome food bloggers who share delicious recipes each month that all include at least one seasonal ingredient from this great seasonal produce guide put together by Becky Rosenthal from Vintage Mixer. I think it’s so important to cook with seasonal produce as much as possible so I’m really excited about this! Check out the bottom of the post for more #EatSeasonal recipes!
This Asian Kale Power Salad came to be after eating at Panera way too many times right after Eli came into this world. I didn’t want to do any cooking and Panera is known for being pretty healthy. But, being a vegetarian who tries to stay away from gluten and dairy, there was no salad I could get that was filling and substantial. So, I decided to make my own once I got my energy back and I don’t think I’ll be going back to Panera anytime soon!
- ½ cup quinoa, dried
- 1 bunch curly kale, about 5-6 cups when chopped
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 2 (6 ounce) packaged baked tofu, or a large package if you can find one
- 1 cup thinly sliced red pepper
- 1 cup shredded carrot
- 2 large radishes, julienned
- ⅓ cup chopped scallions
- ½ cup roasted and salted cashews, chopped
- 1 handful cilantro leaves
- Olive oil
- Squeeze of lemon
- ½ cup olive oil
- 6 teaspoons rice wine vinegar
- 2 teaspoons maple syrup
- 2 teaspoons tamari, gluten free kind if necessary
- 1 teaspoon toasted sesame seeds
- ¼ teaspoon toasted sesame oil
- ¼ teaspoon grated fresh ginger
- 1 small clove garlic, minced
- Pinch of salt
- Red pepper flakes, to taste
- Cook the quinoa according to package directions. Add all dressing ingredients to a small bowl and whisk until combined.
- Wash the kale, remove the ribs from the leaves and chop leaves into bite size pieces. Place the kale into a large bowl and drizzle with a small amount of olive oil, pinch of salt and small squeeze lemon (optional). Massage kale leaves with you hands for about 1 minute.
- Add the quinoa to the kale along with the remaining salad ingredients (except for the tofu) and mix until combined.
- Chop the tofu into bite size pieces and either add to the big bowl of salad or top individual salad bowls with it. If eating salad all at once, pour dressing over salad and mix well. You can also keep the dressing separate and dress individual salad bowls as needed. Salad will keep well in the refrigerator for up to 4 days.
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