Quinoa + Chickpea + Carrots + Sun-Dried Tomato + Kale Salad

• 1/4 cup red wine vinegar
• 2 tsp dijon mustard
• 1 clove of garlic, minced
• 1/4 cup extra virgin olive oil
• 1 tsp pure maple syrup
• 1 tbs lemon zest
• 1/4 tsp sea salt
• Freshly ground black pepper

Salad:

• 1 cup uncooked / 3 cups cooked quinoa
• 1 15 oz. can of chickpeas
• 3 cups lacinato kale, stemmed & chopped
• 3 medium carrots, julienned in bite-size pieces
• 1/2 cup green onion, chopped
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup oil-packed sun-dried tomatoes, drained & finely chopped
• 1/3 cup raw pepitas (pumpkin seeds), toasted
• Sea salt & freshly ground black pepper

Directions:

Red Wine Vinaigrette:

1. Add all ingredients to a jar or small food processor with a lid and shake / blend.
2. Adjust taste by adding more salt, pepper, maple syrup, lemon zest as needed.

Salad:

1. Rinse the quinoa in a fine-mesh strainer. Add 1/2 cups of water and a pinch of salt in a medium pot and stir.
2. Bring to a boil, then reduce heat to low, cover, and simmer for 13-16 minutes, until the water is absorbed and quinoa is cooked.  Remove from heat and let cool.
3. Add kale, chickpeas, carrots, green onions, parsley and tomatoes to a large serving bowl.
4. Add the cooked quinoa to the salad bowl.
5. Pour the dressing over the salad and toss to coat well.
6. Season with salt and pepper.
7. Top with pepita seeds and serve.