Asian Kale Power Salad

• Vegan
• Gluten free

• Produce

  • 1 cup Carrot
  • 1 handful Cilantro, leaves
  • 1 bunch Curly kale
  • 1 (15 ounce can Garbanzo beans
  • 1 small clove Garlic
  • 1/4 tsp Ginger, fresh
  • 1 Squeeze Lemon
  • 2 Radishes, large
  • 1/3 cup Scallions

• Refrigerated

  • 2 (6 ounce packaged baked tofu

• Condiments

  • 2 tsp Maple syrup
  • 2 tsp Tamari

• Pasta & Grains

  • 1/2 cup Quinoa, dried

• Baking & Spices

  • 1 cup Red pepper
  • 1 Red pepper flakes
  • 1 Salt
  • 1 Pinch Salt
  • 1 tsp Sesame seeds, Toasted

• Oils & Vinegars

  • 1 Olive oil
  • 1/2 cup Olive oil
  • 6 tsp Rice wine vinegar
  • 1/4 tsp Sesame oil, toasted

• Nuts & Seeds

  • 1/2 cup Cashews, roasted and salted

Found on shelikesfood.com

Description

Ingredients

• 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
• Salt
• 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

Directions

• 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.