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Kale Quinoa Salad with Apples and Chickpeas

Tonia Schemmel
  • 40 minutes
  • Serves 6 to 8

INGREDIENTS

1

Apple, large

1 1/2 cups

Chickpeas

1/3 cup

Currants, dried

1

bunch Flat leaf italian parsley

1

bunch Lacinato kale

1 1/2 tsp

Lemon, zest

2

Scallions

1 tbsp

Honey

1/8 cup

Lemon juice

1 tsp

Miso paste

3 cups

Quinoa, cooked

1/4 tsp

Black pepper

1 tbsp

Coriander seeds

1 tbsp

Fennel seeds

1/4 tsp

Paprika, smoked

1 pinch

Salt

1 tsp

Salt

1/8 cup

Apple cider vinegar

2 tsp

Olive oil

1/8 cup

Olive oil, extra virgin