Protein Packed QUinoa Salad
1 ¾ cups uncooked Quinoa
2 cans Chickpeas (drained & rinsed)
5 ¼ cups packed Kale finely chopped
5 medium to large Carrots (shredded)
1 cup chopped Green Onions
½ cup finely chopped Parsley
½ cup oil packed Sun Dried Tomatoes (optional)
½ cup Red Wine Vinegar
3.5 tsps Dijon Mustard
2 large cloves Garlic, minced
½ cup Extra Virgin Olive Oil or Avocado Oil
½ tsp fine Sea Salt
Freshly Ground Black Pepper
2 tsp pure Maple Syrup
1 medium lemon (for zest or juice)
2 tbsps Hemp Hearts
¾ cup Pumpkin Seeds
Let's make lunch for the week!
Meal Prep: cook quinoa according to package instructions, and prep all ingredients (shred/chop/mince/etc). Place prepped ingredients into sealed containers (I use these from Ikea) and keep in fridge.
Make the dressing: by adding all dressing ingredients together and whisking. I like to store my dressing in a small mason jar, and keep in the fridge.
Build your bowls in advance or day by day by adding a little bit of each ingredient to your lunch container or bowl.
Be sure to add 1-2 tbsp of dressing right before you're ready to eat!
Sprinkle some toppings over your salad for extra protein.