Healthy Superfood Spinach and Kale Salad
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Are you a salad lover? Looking for something healthy and filling to add to your lunch or dinner? This healthy Superfood Spinach and Kale Salad with Quinoa, Brown Rice, Chickpeas and Edamame is the perfect vegan choice for you!
Packed with nutritious ingredients, this salad will leave you feeling satisfied and nourished using the trendiest superfoods of the moment: protein-rich quinoa, brown rice, chickpeas, spinach, edamame, kale and all the extras!
Why You’ll Love This Healthy Superfood Spinach and Kale Salad with Quinoa, Brown Rice, Chickpeas and Edamame
Attention all health-conscious foodies! Are you tired of the same old boring salads that leave you feeling unsatisfied and hungry an hour later? Look no further because today we are talking about a salad that will not only tantalize your taste buds but also leave you feeling full and energized. Get ready to revolutionize your salad game with this Quinoa Chickpea Spinach Kale Salad.
What we love about this recipe is; we can enjoy this salad, as as a side dish, a main course, or even in a wrap or sandwich!
Quick and easy to make! With the convenience of preparing this salad, it makes it a great option for busy individuals and it’s pretty versatile.
The combination of ingredients in this salad creates a perfect balance of flavors. The nuttiness of the whole grains of quinoa and brown rice pairs so well with the creaminess of the chickpeas and edamame and the freshness of spinach and kale brings a burst of vitamin c, vitamin a and vitamin k, plant-based protein, fiber and antioxidants to the mix.
But it’s not just about the nutritional value – the vibrant colors and fresh ingredients also make this salad a feast for the eyes. Plus, with its simple yet flavorful, zesty dressing, you won’t feel like you have to compromise on taste for the sake of health.
Give this vegan Spinach and Kale Salad with Quinoa, Brown Rice, Chickpeas and Edamame a try. This salad has everything your body is craving!
Ingredients You Need
healthy Quinoa Brown Rice Chickpea Spinach Kale Salad Recipe
- 3 cups baby spinach leaves
- 3 cups chopped curly kale leaves
- 1 – 2 cups cooked rice & quinoa, (I used (2 pack) Minute Brown Rice and Quinoa, Gluten Free Microwaveable Rice and Quinoa Cups, 4.4 oz, 2 Ct, can use just cooked quinoa or rice if desired)
- 1 cup canned chickpeas, add whole can of chickpeas if desired
- 1 cup edamame, frozen and cooked in microwave
- 1/2 red bell pepper, chopped
- ½ cup roasted pistachios, or whatever nuts you want to use
- Optional: red onion
Yummy Dressing
- ¼ cup apple cider vinegar (can also use white vinegar)
- ½ cup extra virgin olive oil
- 2 teaspoons Dijon mustard or grainy mustard
- 2 tablespoons vegan mayonnaise
- 1 tablespoon tahini, optional
- 2 teaspoons agave nectar or sugar
- salt
- freshly ground black pepper
Instructions How to Make Quinoa Brown Rice Chickpea Spinach Kale Salad
- In a large salad bowl, toss together the spinach and kale.
- Add the cooked rice & quinoa, chickpeas, cooked edamame, red pepper, pistachios and anything else you want to add to your salad.
Make the Dressing & Toss
- In a small bowl, add the olive oil, vinegar, Dijon mustard, vegan mayo, tahini (optional), agave, salt and pepper. Whisk together. Add the dressing to the salad and toss everything together and serve.
Storing Salad
- Store salad up to 3 days in an airtight container in the fridge.
More Salad Variations
- Use all kale or use all spinach if you want to switch the dark leafy greens up anytime.
- Add blueberries, strawberries, blackberries, apples or raspberries instead of the red pepper for a fruity salad.
- Toss in some vegan feta cheese or parmesan to give the salad a pop of zestiness.
- For some fruity chewiness, add some raisins, craisins, golden raisins, pomegranate seeds for a burst of flavor.
- Add some roasted veggies like sweet potatoes, eggplant or butternut squash, because yum!
- Chop up some raw cauliflower or broccoli or if you prefer roasted, go for it!
- We used pistachios, but sunflower seeds, pepitas, walnuts or pecans go fantastic with this salad, and then there are candied walnuts and pecans too! Oh my! The choices!
- I personally love beets, so I could definitely go for adding those in, but there are cherry tomatoes, cucumber, shredded carrots or yummy avocado.
- Add a burst of lemon to the vinaigrette by adding some lemon juice for brightness.
In conclusion, this wholesome and flavorful vegan Spinach and Kale Salad with Quinoa, Brown Rice, Chickpeas and Edamame is not just another trendy superfood dish, it’s a delicious and nutrient-packed meal that can easily be added to your weekly menu.
From the versatile and protein-rich quinoa to the fiber-loaded chickpeas and vitamin-packed leafy greens, this salad offers a plethora of health benefits that will leave you feeling satisfied and energized. Perfect as a meal or side!
If you give this a try, I’d love to know how it goes. Feel free to connect on Pinterest, Instagram, or Facebook.
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Superfood Spinach and Kale Salad with Quinoa, Brown Rice, Chickpeas and Edamame
Ingredients
SUPERFOOD QUINOA BROWN RICE CHICKPEA SPINACH KALE SALAD RECIPE
- 3 cups baby spinach leaves
- 3 cups chopped kale leaves
- 1-2 cups cooked brown rice & quinoa (I used (2 pack) Minute Brown Rice and Quinoa, Gluten Free Microwaveable Rice and Quinoa Cups, 4.4 oz, 2 Ct, can use just cooked quinoa or rice if desired)
- 1 cup canned chickpeas add whole can of chickpeas if desired
- 1 cup edamame shelled
- ½ red pepper chopped
- ½ cup roasted pistachios or whatever nuts you want to use
- Optional: red onion
YUMMY DRESSING
- ¼ cup apple cider vinegar can also use white vinegar
- ½ cup olive oil
- 2 teaspoons Dijon mustard or grainy mustard
- 2 tablespoons vegan mayonnaise
- 1 tablespoon tahini optional
- 2 teaspoons agave nectar or sugar
- salt
- freshly ground black pepper
Instructions
QUINOA BROWN RICE CHICKPEA SPINACH KALE SALAD RECIPE
- In a large salad bowl, toss together the spinach and kale.
- Add the cooked rice & quinoa, chickpeas, cooked edamame, red pepper, pistachios and anything else you want to add to your salad.
MAKE THE DRESSING & TOSS
- In a small bowl, add the olive oil, vinegar, Dijon mustard, vegan mayo, tahini (optional), agave, salt and pepper. Whisk together. Add the dressing to the salad and toss everything together and serve.
